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 bunch of Friulano, 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 flavor and very intense special aromas. Maceration is used to extract, thanks to the alcohol, this concentrated
Alcohol content: 13.5% vol.
VINIFICATION AND BOTTLING
Destemming, of the grapes; fermentation with indigenous yeasts; fermentative maceration of the crushed grapes in a 25 hl truncated conical vat until the end of fermentation with temperature control; separation of the skins from the wine using the traditional wine press; storage of the 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
