Production area: Collio, Municipality of Cormons, Isonzo
Grapes: 100% Friulano
Denomination: D.O.C. FRIULI
Soils: alluvial type, irrigated
Training forms: single Guyot on new vines, bilateral on old vines
Cultural operations: cultivation with biodynamic method, targeted thinning, defoliation near the bunches to preserve their health
Production: 3,400 bottles
Harvest time: early October, manual harvest performed in the early hours of the day. Usually in the Friulano grape cluster, harvesting the grapes around October, some berries are formed that are partially dehydrated similar to raisins (botrytis nobile); tasting them gives off a concentration of very intense flavor and special aromas. Maceration is used to extract through alcohol this concentrated
Alcohol content: 13.5% vol.
VINIFICATION AND BOTTLING
De-stemming, of grapes; fermentation with indigenous yeasts; fermentative maceration of crushed grapes in 25-hl truncated conical vat until the end of fermentation with temperature control; separation of skins from wine using traditional press; storage of wine in 25-hl wooden barrels for 30 months. Bottling: total acidity 5.4 ,total sulfur dioxide 59ml/lt
ORGANOLEPTIC PROPERTIES
Wine with a deep gold color. Its very strong aroma with notes of caramel, honey, candied fruit and hazelnut, enveloping balanced with great persistence.
PAIRINGS
Excellent with first courses, mushrooms, truffles and blue cheeses.
Serving temperature: 16°C-18°C, like a red wine
