Vini del 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,
conducted 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
the fermentation, the wine rests for 4 months on the fine lees which are regularly
resuspended.
ALCOHOL CONTENT: 12% Vol.
ORGANOLEPTIC NOTES: straw yellow in color, it presents a varied bouquet
of acacia flowers, eucalyptus, and Williams pear, followed by mineral sensations
that recall saltiness. On the palate, it releases excellent freshness and a lively
and well-integrated acidity. The finish features white pepper and citrus zest.

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