Vineyard location: Friuli Venezia Giulia – Palazzolo dello Stella – Udine
Soil composition: 60% clay, silt and sand Training system: Guyot
Vines per hectare: 4900
Yield (Q per Hectare): 90 q/ha Harvest period: first days of September Fermentation temperature: <17°C
Vinification method: alcoholic fermentation at controlled temperature in thermos-regulated steel vats. The yeasts are left for 3 months to enhance the quality of the wine.
Maturation bottle: 2 months
Alcohol: 12,5°
Formats: 750 ml; 375 ml
Serving temperature: 8-10°C Reccomended Glass: tulip or sommelier
Awards: 2 [page1image8304] Gambero Rosso 2016
90 points in the Yearbook “Best Italian Wines 2017” of Luca Maroni
Tasting notes
Color: straw yellow with greenish hues
Nose: bread crust. Fine and delicate lingering
Palate: fresh, dry, soft, full-bodied and well-structured
Serve with: Excellent as an aperitif. Appetizers and fish dishes.