| Grape varieties |
100% Friulano/Sauvignon Vert |
| Soil composition |
Alluvial allochthonous soil with excellent drainage and good fertility; sufficient rainfall appropriate to vine growing. |
| Cultivation system |
Cappuccina or double-arched cane (older vines); simple Guyot (for new plantings). |
| No. plants per hectare |
2,800 - 3,000 (older vines); 3,800-4,000 (for new plantings). |
| Harvest |
Manual, the selected bunches are transferred to small crates. End of September, first fortnight of October. |
| Vinification |
Careful destemming; a heat exchanger is used to cool the destemmed grapes. Light maceration of the skins in the press. Soft pressing. The must is cleaned using the cold settling method. Temperature-controlled fermentation. Wine left in contact with lees for a long period. |
| Pairing |
Excellent with ham hors d’oeuvres and first courses. Will enhance sommeliers’ and chefs’ suggested food and wine pairings. |