Questo vino
Vineyard and terroir
The fruit is hand-picked at full ripeness from vineyards in Friuli. The estate’s 12 hectares of densely planted, low-growing vines stand on clay soils containing pieces of rock, with 6,500–10,000 vines per hectare. The vineyards are farmed organically without chemical fertilisers or pesticides, with minimal intervention.
Vinification
After destemming, the grapes undergo spontaneous alcoholic fermentation with their skins in oak barrels, without temperature control. Natural yeasts are used and no sulphur is added. Fermentation on the lees is followed by maceration with the lees kept submerged in the must. The wine is neither filtered nor clarified. Production uses large, wide barrels made from Slovenian oak and follows methods common in the region before the 1930s.
Ageing
The wine remains on its lees in closed vats for 3–4 months, then ages for approximately 40 months in oak barrels.
Tasting profile
The nose is powerful, complex and layered, while the wine has a natural taste.
Label / history
The specially designed storage bottle has a narrow neck and the proportions of a magnum. It is sealed with a high-quality cork made from a special cork oak with very thin bark. Developed by Stanko Radikon and the oenologist Edi Kante and introduced in 2002, the design is intended to support storage and development of the wine.
