Wines of Friuli

VINIFICATION: the must obtained from the gentle pressing of the grapes is left to
settle for 24-48 hours. Subsequently, alcoholic fermentation begins on the clear must,
carried out at 15°C for 20 days. The vinification is carried out in steel containers,
keeping the wines at low temperatures, thus avoiding malolactic fermentation. After
fermentation, the wine rests for 4 months on the fine lees which are regularly stirred.
ALCOHOL CONTENT: 12% Vol.
ORGANOLEPTIC NOTES: straw yellow in colour, it presents a varied bouquet
of acacia flowers, eucalyptus and Williams pear, followed by mineral sensations reminiscent of
saltiness. On the palate it releases excellent freshness and a lively, well-integrated acidity.
The finish features white pepper and citrus zest.

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