Production Zone: Friuli Colli Orientali
Grape Variety: 50% Ribolla Gialla e 50% Pinot Nero vinified with a long Charmat-process
Growing System: French Guyot-training with a plant density of 4,500 vines per hectare
Harvest time: Last week of August
Vinification: Whole grape closters are harvested in case and vinified off-the-skins with soft crushing. The so obtained first-pressing must is then removed from the lees at low temperatures. The must is then transferred into 225-litre French oak barrels of second and third passage. The second fermentation in autoclave is made during January at a temperature varying between 13°C and 14°C. Ageing in autoclave with recurrent swirling of the yeasts on the lees (remuage) lasts about one year, followed by a further aging in the bottle for about 4 months.
Availability: In spring a year and a half after the harvest.
Indicative values: Total acidity 6.0 g/L; alcohol 12.00% by vol.
Colour: Deep and brilliant straw yellow.
Notes on flavour and bouquet: With an ample nose, this wine is fascinating, refined and complex, with flowery hints of hawthorn and ripe tropical fruit which gently melt into a delicate scent of yeasts and vanilla. Its palate is sumptuous, round and structured, with touches of bread crust, ripe fruit and pleasant mineral notes. Refined and lingering perlage.
Serving Temperature: 6 - 8 °C
Serving Suggestions: All-round fizz with various matching. Perfect as aperitif, it pairs fish and shell appetizers as well. Excellent with white meat and baked fish, it can accompany the entire meal.