I nostri vini
Marls and sandstones of Eocene origin, called “ponca” in Italian, stratified under the seas over millennia and today give our wines a unique flavour and minerality typical of Collio.
French Guyot is the prevalent training system, with a planting density of 4,500 to 7,500 plants per hectare.
TIME OF HARVEST
Second half of September
Harvested and selected at the perfect point of ripeness, the grapes are softly pressed and the free-run must thus obtained is racked for about 12 hours. This is followed by a slow fermentation at a controlled temperature (16°–17° C) that lasts for some 18–20 days. Maturation continues for several months on the lees where extensive bâtonnage increases the complexity, creaminess and ageing vocation.
Brilliant straw colour with pleasant golden reflections.
On the nose, a very complex wine, elegant and refined. Exotic hints of ripe fruit, vanilla and pastry prevail.
There is a clear olfactory correspondence with the palate, being very complex and full-bodied. Without being heavy, this wine finishes with extreme elegance, creaminess and a pleasant mineral note.
Pairs very well with first courses, white meat, cheese in general and seafood dishes.