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 Grigio

DENOMINATION

DOC Collio

TRAINING SYSTEM

French Guyot is the prevalent training system, with a planting density of 4,500 to 7,500 plants per hectare.

TIME OF HARVEST

First half of September

VINIFICATION

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 in stainless-steel vats at a controlled temperature (16°–17° C) that lasts for some 15–20 days. Maturation continues for a few months on the lees in steel fermentation vats until reaching the complexity, creaminess and suitability for ageing. Bottling then takes place in February.

COLOUR

An intense, bright straw colour with a slight nuance of antique pink.

THE TASTING

A fine, enveloping wine with intense floral notes, presenting hints of acacia flowers and hawthorn, which in our hills are enveloped by touches of white and yellow fruit such as pear and peach, followed by a fresh minerality and a light citrus note.
On the palate, it is very complex and particularly harmonious, with hints of pear and white peach for a persistent and very elegant finish.

SERVING TEMPERATURE

8–10° C

AGEING POTENTIAL

8–10 years