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.
Cuvée of the best indigenous and international grapes
IGT Venezia Giulia
French Guyot is the prevalent training system along with Monocapovolto, having a planting density of 4,500 to 7,500 plants per hectare.
TIME OF HARVEST
Second half of September
The grapes are harvested all together and selected at the peak of ripeness, to be left in contact with the must then just softly pressed, with the resulting free-run must being 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. We wait until summer for bottling.
Brilliant straw colour with pleasant golden reflections.
On the nose, a very elegant and refined wine. Exotic and tropical scents prevail, being well blended with notes of ripe fruit, white peach, apricot, melted butter, vanilla and pastry.
The palate is very complex, structured in harmony with the acidity.
Without being heavy, it finishes with extreme elegance, creaminess and a pleasant, very persistent mineral note.
It is an excellent accompaniment to seafood dishes, white meat and cheese in general.