REGION: FriuliDOC – Friuli Venezia Giulia
GRAPES: 100% Picolit
SOIL TYPE: Clayey-marly, of Eocene origin
WINEMAKING: Grapes are left to partially dry on the vines until the weather is permitting, then on specially made drying racks. The partially-dried grapes undergo a traditional vinification with crushing and maceration of the skins on the must for a period of 48-60 hours so as to extract colour and aromatic substances. The skins then undergo a soft pressing and the resulting product is blended with the first-pressing must that has been left to ferment in a French oak barrique. Refinement in wood lasts for 8-10 months, at the end of which bottling takes place.
TASTING NOTES: Intense golden yellow colour. Fruity fragrance, recalls honey, acacia and chestnut. Sweet, intense and almond flavours.
FOOD PAIRINGS: Goose liver pâté, Gorgonzola and spicy cheese, ideal too on its own at the end of a meal as a “meditation” wine. Best served at a temperature of 10-12°C
ABV: 14,5 %
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