Tasting Notes
One of the most typical grape varieties in Friuli-Venezia Giulia has been made into an elegant wine with great balance, slightly floral and spicy on the nose, for a juicy mouth with a tangy finish.
Winemaking
Fermented without skin contact at a temperature of 14-16° C, malolactic fermentation is not carried out. Ageing in steel for four months on the fine lees.
Soil
Alluvial soils made up of an underlying layer of gravel covered with reddish clay rich in iron oxide.
Climate
Mediterranean, breezy, with good day-night temperature swings.
Harvest
End of September.
Suggested Pairing
It makes for a classic aperitif, it pairs well with fish dishes and white meat.
