||Cime, Bernizza. Ronco delle Cime: it means peeks and these vineyards are the highest in the property (300-400 meters) with the eldest (50 years old) vines. This is also our most important heritage.
||Featured a cold and rainy winter with below average temperatures. This contributed to a late bud break and flowering at the beginning of June. The first half of the summer was relatively warm and rainy. Hail caused some damage in the second half, but impressive day and night temperature differences helped the vines to remain healthy. During this period we had to employ some canopy management in order to successfully avoid botrytis. A warm September and October with no rain allowed the grapes to be picked in perfect conditions and a reduced level of production has lead to wines with great concentration
||Clusters are slowly de-stemmed and grapes are cold macerated with the skins for 10-12 hours at 46°-50°F (8°-10°C). After a softly pressing the juice is decanted statically at 50° F (10° C). The alcoholic fermentation takes place in stainless steel tanks. “Batonage” once a week for two months improves the body.
||The alcoholic fermentation takes place in stainless steel tanks. “Batonage” once a week for two months improves the body
||Suggestions with typical “Furlan” menus: asparagus soup, prosciutto crudo and risotto with mushrooms (the most easy to find is usually the porcini one)