I nostri vini

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

Pinot Bianco

DENOMINATION

DOC Collio

TRAINING SYSTEM

The training system is prevalently French Guyot, with a planting density of 4,500 plants per hectare.

TIME OF HARVEST

Second half of September

VINIFICATION

Harvested and selected at the maximum point of ripeness, the grapes are softly pressed then the free-run must thus obtained is 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 18–20 days. Maturation continues for a few months on the lees in steel fermentation vats until reaching the complexity, creaminess and suitability for ageing.

COLOUR

Brilliant straw yellow in colour with pleasant golden reflections.

THE TASTING

The nose is very elegant, with sweet aromatics, jasmine, wisteria and pear, all blended with truly refined notes of fermentation, pastry and bread crust.
On the palate is an excellent correspondence with the nose, being sophisticated with notes of sweet fruit, very persistent and balanced, closing with a pleasant hint of acacia honey and pastry.

SERVING TEMPERATURE

8–10° C

AGEING POTENTIAL

8–10 years