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GRAPE VARIETIES: Ribolla Gialla, Malvasia and Friulano.
SOIL: hilly area, known as “ponca”of heocenic origin, it consists of friable marlstone with good water retention properties, and is typical of the Collio zones.
TRAINING SYSTEM: mainly single Guyot with 4,700 vines per hectare, short pruning which limits grape production, resulting in more complex and structured wines.
VINIFICATION: cryomaceration of the grapes in a ganimede winemaking plant for 24 hours. Pressing and flotation with the use of inert gas. The must is fermented 50% in thermo-conditioned stainless steel (and then kept for 10 months on the noble lees), 25% in natural Slavonian oak tonneaux and 25% in medium toasted Slavonian barriques.
AGING: in stainless steel tanks at a constant temperature of +12°C. The wine undergoes cold stabilization before bottling.
RESIDUAL SUGAR: 0.50 g/l.
TOTAL ACIDITY: 5.60 g/l as tartaric acid.
COLOR: straw yellow.
AROMA: ripe fruit (especially apricot) accompanied by light hints of vanilla.
TASTE: dry, harmonious, persistent of excellent structure, expresses hints of orange peel.
PAIRING: excellent with roasted white meats (Turkey), vegetable souflè, eggs based dishes, lovely with fresh or flavored cheese.
SERVE: at a temperature between +11° and +12°C. Uncork just before serving.
CONSUMPTION AND AGING POTENTIAL: well stored, can age evolving it’s caracter for many years.
BOTTLE SIZE: 0,750 L