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Area of production
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Friuli Venezia Giulia, Doc Collio
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Soil composition
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Sandstone marl
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Production
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7800 Kg/Ha
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Density system
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4200-5500 plants/hectare
(Guyot)
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Bunch
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Small-to-medium sized, cylindrical, compact bunch with two small wings; the grapes are medium to large in size with a yellow-greenish pruinose skin. The two medium sized grape-pips are pear-shaped.
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Vinification
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The harvest take part in the first 15 days of September, manually.
Traditional white wine vinification. The grapes are carefully destemmed and left to macerate for a short period. Next, the fruit is soft crushed. The must obtained is then allowed to settle after 48 hours the must is removed from the lees at low temperatures. The now-clarified must ferments in temperature controlled stainless steel tanks, about 18°C.
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Wine
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In the nose varietal, complex, refined, penetrating, elegant and subtle notes of white peach with hints of elder flower, licorice brittle, Mediterranean herbs and yellow peppers.
The palate is clear and crisp, delicious in its varietal sensations with a vibrant aftertaste. Colour: straw yellow
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Alcohol
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12.90% vol.
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Acidity
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5.60 g/l
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Residual sugar
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2.80 g/l
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Tech sheet
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Download tech sheet (pdf) >>
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