| Grape varieties |
50% Friulano/Sauvignon Vert, 50% Ribolla Gialla |
| Origin |
Ipplis di Premariacco (UD) |
| Cultivation system |
Traditional Friuli short single inverted |
| Vinification |
The whole grapes, harvested together, undergo a cold maceration process at 4°C for about 36 hours, being gently crushed afterwards. The must obtained is then let to cold-settle statically and additioned with a indigenous fermentation yeast prepared in advance (3-4 days before) with the best grapes selected from the same grape variety. |
| Ageing |
It is then allowed to ferment slowly and to refine sur lies at controlled temperature with frequent batonnages in big (30lt) Slavonian oak barrels. Only after a suitable resting and maturing period in the bottle the wine is ready to be presented to the consumer. |
| Pairing |
A great wine for all courses: either for appetizers or pairing mushroom or fish dishes; excellent along with shellfish, crustaceans and oven baked fish. |