I nostri vini

Friulano

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

French Guyot is the training system, along with Monocapovolto, having a planting density of 4,000 to 6,200 plants per hectare.

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 resulting free-run must being racked for about 12 hours. This is followed by a slow fermentation in stainless-steel vats at a controlled temperature (16°–17° C) that lasts for some 18–25 days. Maturation continues for a few months on the lees in steel fermentation vats until reaching the complexity, creaminess and suitability for ageing.

COLOUR

Intense, brilliant straw colour with remarkable golden reflections.

THE TASTING

A truly complex, enveloping wine with bold fruity notes of pear, grapefruit and acacia alternating with intense notes of balsamic and menthol. Grown on our hills, it expresses a characteristic and intriguing finish of almond 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

10–15 years
Data Sheet

PAIRINGS

Traditionally excellent as a pre-dinner drink but particularly good with cold cuts, prosciutto and cheese.
It also pleasantly accompanies seafood dishes such as soups or grilled fish and even mushroom risottos.