| Grape varieties |
50% Friulano/Sauvignon Vert, 40% Chardonnay, 10% Sauvignon |
| Origin |
San Floriano del Collio and Cormôns |
| Vinification |
The Friulano and Chardonnay grapes are partially dried in the fruttaia using ventilated air that has a humidity close to 0 and a temperature of 12 °C, while the Sauvignon is pressed separately after a short maceration and cooled to block fermentation. When the concentration of the grapes has reached the desired level, the must is combined and fermentation takes place partly in steel and partly in barriques and/or tonneaux of 3rd passage. |
| Ageing |
The ageing on noble lees continues until the spring of the second year after the harvest, followed by bottling at the beginning of summer. We decided to let the Broy rest on the lees for a further year, thus improving the quality level of our great white wine. |
| Pairing |
Dishes of great cuisine, baked fish or with sauce; velvety, risottos with truffle and medium mature cheeses. Friulian cuisine: boreto di canoce (sea cicadas) and "toc in braide" with foie gras torch. |