|
Area of production
|
Friuli Venezia Giulia, Doc Collio
|
|
Soil composition
|
Sandstone marl
|
|
Production
|
8000 Kg/Ha
|
|
Density system
|
4200-5500 plants/hectare
(Guyot)
|
|
Bunch
|
The bunch is small and compact, in a cylindrical shape with one or two wings; it has a yellow colour. The pulp is soft and the skin is covered by a thick bloom’s.
|
|
Vinification
|
The grapes are carefully destemmed and left to macerate for a short period. Next, the fruit is soft crushed. Then the must is removed from the lees at low temperatures. The now-clarified must fermentes in temperatured controlled stainless steel tanks. Follows a bottle ageing of, at least, 6 months.
|
|
Wine
|
Straw-yellow colour with golden highlights. The wine has a strong personality and at a fair acidity. The bouquet is fruity, Golden apple and vanilla, bready.
|
|
What we eat with it
|
potato cream with small octopus and black “taggiasche” olives, caciotta cheese with pickle cucumbers
|
|
Alcohol
|
13.50% vol.
|
|
Acidity
|
4.90 g/l
|
|
Residual sugar
|
1.80 g/l
|
|
Tech sheet
|
Download tech sheet (pdf) >>
|