| Type |
White dessert wine dessert wine |
| Origin |
Ipplis and Cividale del Friuli (UD) |
| Cultivation system |
Traditional Friuli single inverted and French Guyot. |
| Harvest |
The last week of September. |
| Vinification |
The grapes are allowed to raisin naturally on the vine to concentrate the sugars and aromas, and are harvested late, stripped and gently rolled. The resulting must is allowed to macerate for a few days on the skins (at a constantly controlled low temperature), then pressed and fermented in small 225 litre barriques of different vintages. Once the desired alcohol and residual sugar concentrations have been achieved, fermentation is arrested with careful use of cold. |
| Ageing |
After separation from the residues of fermentation, the wine rests in barriques for more than a year, during which time it matures and acquires, in part, the aromas of the wood. The wine is bottled in the month of February, but is only presented to the consumer after a suitable resting and maturing period in the bottle. |
| Pairing |
Dry desserts, almond cake and creamy, mascarpone-based desserts. Also sublime with prosciutto and figs, pâté de foie gras and pumpkin gnocchi. |