I nostri vini

Friulano Fisc

THE TERRAIN

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.

GRAPE VARIETIES

Tocai Friulano

DENOMINATION

DOC Collio

TRAINING SYSTEM

The training system is French Guyot, with a planting density of 6,000 plants per hectare. The rooted cuttings in this vineyard were obtained by propagating plant material from certain plants in the vineyard that were close to 100 years old.

TIME OF HARVEST

Second half of September

VINIFICATION

Harvested and selected at the peak of ripeness, the grapes are left in contact with the must then softly pressed, with the free-run must thus obtained being static cold racked for about 12 hours. This is followed by a slow fermentation at a controlled temperature (16°–17° C) that lasts for some 18–25 days. Maturation continues for several months on the lees where extensive bâtonnage increases the complexity, creaminess and ageing vocation. We wait until summer for bottling.

COLOUR

Intense, brilliant straw colour with remarkable golden reflections.

THE TASTING

A very complex, enveloping wine with intense fruity notes of pear, apricot and acacia, alternating with penetrating notes of balsamic and candied citron. Grown in our hills, it expresses a characteristic and intriguing finish of almond paste and yellow fruits.
Very complex with minerality on the palate. Great structure follows an excellent correspondence with the olfactory notes, being spiced and bearing a truly elegant almond finish.

SERVING TEMPERATURE

8–10° C

AGEING POTENTIAL

13–15 years
Data Sheet

PAIRINGS

A stand-alone wine, yet which also pairs well with typical Friulian dishes from San Daniele prosciutto to aged cheese, truffles and raw seafood, along with first courses in general.