| 歷史 |
The vine was introduced to Friuli from French Burgundy around the 1870s and underwent an increase when, at the end of the century, it was used to rebuild vineyards after the phylloxera attack. The cluster is small and gives a white berry grape with a golden yellow speckled colour. With the village of Ipplis in particular, thanks to its specific climatic conditions, Friuli-Venezia Giulia can be considered the most vocated area in Italy for the quality of wines made from Pinot Bianco grapes, succeeding in guaranteeing, in the glass, a perfect balance between power and elegance. |
| 釀造 |
Destemming of the grapes, soft pressing without maceration. The fermentation of the must starts in stainless steel containers at a controlled temperature of 17-18°C. |
| 陳年 |
After racking, alcoholic fermentation is completed. The wine remains on the lees with bâtonnage for six months. Bottling, storage of the bottles lying in conditioned rooms for a few weeks before being marketed. |
| 匹配 |
Perfect with white meats, fish-based main courses, light hors d'oeuvres of cured meats, and fresh or medium-aged cheeses. It also pairs well with seafood risotto, vegetable soups and salads. |