Origin |
Cervignano del Friuli (Udine). |
Soil composition |
Prevailing skeleton and fine sand. |
Harvest |
Third decade of September. |
Vinification |
The grapes are softly pressed, followed by alcoholic fermentation in steel tanks at a controlled temperature for about 10 days. |
Ageing |
Ageing and refinement on the lees in steel and concrete tanks, with periodic bâtonnage until bottling in spring. |
Pairing |
Ideal for accompanying appetisers and fish dishes, as well as vegetable-based first courses, fine soups and grilled white meats. |