||Hills around Friuli Venezia Giulia Region. Growing area: 1.0 hectars.
|Composition of the land
||Sandstone and marne of eoceane origin. The vine grows in terraced hills
||Beginning of October. Harvesting by hand in plastic trays.
||The grapes are destemmed and crushed. Fermentation occurs with selected indigenous yeasts which allow a slow alcoholic fermentation and a cold maceration that gives the wine its aromatic characteristics. Maceration takes place in stainless steel tanks in about 2-3 weeks pumping the juce frequently over the cap. At the end of maceration, which usually goes on until alcoholic fermentation is completed, the wine is placed in small french oak barrels where malolactic fermentation occurs.
||24 months in french oak barriques.
||If aged perfect with grilled meats, game and seasoned cheese. Try it with spiced salami.