||White sweet from withered grapes sweet
||33% Riesling, 33% Sauvignon, 33% Traminer Aromatico
||Ipplis di Premariacco (UD)
||After harvesting, the grapes are laid in casesand left to dry in controlled climate condi-tions for approximately 80 days. The phenomenon known as “noble rot” is allowed to develop on the Traminer grapes, whereas with the Sauvignon and Riesling, the sugars and aromatic components in the grapes themselves are simply concentrated. Once the desired degree of raisining has been achieved, the grapes are stripped, crushed and lightly pressed. The resulting must undergoes cold static decantation and, with the addition of selected yeasts, is set to ferment in stainless steel vats at a low, precisely controlled temperature (8-10 °C).
||After frequent batonnages and a suitable period of maturation, the wine is blended and bottled in the month of February. It is only presented to the consumer after a suitable final period of resting and maturing in the bottle.
||A conversation wine. Delicious with dry, miniature pastries or to contrast the flavours of young gorgonzola with acacia honey. The best accompaniment is, however, left to personal preferences of the individual.