About this wine
Vineyard and terroir
The grapes grow on the eastern slopes of the hills in the Colli Orientali del Friuli area.
Vinification
Harvest usually takes place during the final ten days of September, when the grapes have reached optimal ripeness. The bunches are hand-picked into small crates, then sorted and destemmed at the winery. Before pressing, 80% of the grapes undergo cold maceration for 48 hours, followed by fermentation in stainless-steel tanks at 16–18 °C. The remaining portion is vinified in 25-hectolitre oak barrels. Part of the wine undergoes malolactic fermentation.
Ageing
The wine rests on its lees for eight months before bottling.
Tasting profile
Lees ageing brings richness and complexity to the aroma and flavour.
