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Area of production
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Friuli Venezia Giulia, Doc Collio, vigneto Belvedere
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Soil composition
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Sandstone marl
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Production
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6800 Kg/Ha
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Density system
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6000 plants/hectare
(Guyot)
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Bunch
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Small to medium size, slightly winged , in a cylindrical/pyramidal shape. The close-knit bunch carries light and berries with thick bloom covered skins. The colour is either green or yellow, depending on clone diversity.
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Vinification
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Manual harvest, the vinification starts with a brief contact on the skin, about 24 hours at 6° C; gentle press ,then the must is removed from the lees at low temperatures. The now-clarified must ferment in temperature controlled stainless steel tanks. Bottle ageing for, at least, 6 months.
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Wine
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Straw-yellow. A fine wine, delicate and graciously hinted by elderberry flower notes, almond, walnut and orange blossom, white peach, sage, time and white pepper. Low acidity.
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What we eat with it
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It is traditionally drunk as aperitif. We normally eat it with prosciutto crudo and breadstick or home made salami. I found it perfect with bread crusty fried sardines.
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To be served
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8-10°C
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Alcohol
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12.80% vol.
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Acidity
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5.20 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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