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Area of production
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Friuli Venezia Giulia, Doc Collio, vigneto Gmajne
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Soil composition
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Sandstone marl
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Production
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4900 Kg/Ha
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Density system
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6000-8000 plants/hectare
(Guyot & "Cappuccina")
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Bunch
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The bunch is thick and small of a cylindrical shape;it has a yellow colour and a skin covered by a thick bloom’s. The pulp is soft and each berry has two to three grape-pips.
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Vinification
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The vinification starts with a brief contact with the skin, about 12 hours; gentle press then the must is removed from the lees at low temperatures. Fermentation takes part in wood for the 40% and the rest in stainless steel tanks. The now-clarified must ferment in temperature controlled stainless steel tanks. Yeast contact lengths 8 months; bottle ageing for, at least, 6 months.
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Wine
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Straw yellow colour; in the nose is fresh and balsamic, fruity, intense with notes of quince, eldberry flowers and anise. The palate is compact and broad with a long lingering.
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What we eat with it
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Fresh cheese, simple parmisan cheese risotto.
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To be served
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10-14°C
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Alcohol
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13.90% vol.
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Acidity
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4.80 g/l
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Residual sugar
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3.00 g/l
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Tech sheet
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Download tech sheet (pdf) >>
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