| Location |
Gramogliano Hills, Corno di Rosazzo (Udine). |
| 土地的組成 |
Marl and sandstone flysch of Eocene origin. |
| 收成 |
By hand, in early October. |
| 釀造 |
The grapes are harvested by hand and pressed whole, without destemming, at low pressure (max. 1.2 bar), so that only the first must is extracted. The must is then pumped into stainless steel tanks where the coarser parts decant by gravity overnight. The following morning, the must is separated from the coarse lees, the result of decanting, and after a few hours, natural fermentation begins, without the addition of yeast. This fermentation lasts until the sugars are completely reduced to alcohol, with a residue of less than 2 g/litres. |
| 陳年 |
At the end of the process, the wine matures on its fine lees which are kept in suspension to avoid reduction phenomena and benefit from the naturally stabilising properties of the lees. This maturation on the lees, always in steel, lasts between 6 and 8 months depending on the vintage. Finally, the wine is bottled with a light filtration and sulphiting, addition of about 3 g/hl. |