The Friuli-Venezia Giulia area of northern Italy benefits from its location among the foothills of the Alps, which utilises the cool winds that come off the Adriatic to moderate the climate.
The grapes are hand harvested and fermentation takes place in stainless steel tanks at a temperature of around 15°C.
Maturation on the fine lees in the same fermentation containers continues for 3 months with frequent bâtonnage.
After bottling, the wine is left to rest in the cellar for another 2 months.
Abundant varietal aromas of pear, banana, apricot and Acacia flowers.
The palate is reminiscent of pear syrup and quince peel, with a refreshing acid balance, excellent body and a long finish.
Mature wines have a bouquet of toasted almonds and straw.
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