PRODUCTION AREA: COLLIO

GRAPE VARIETIES: 100 % Tocai Friulano

VINIFICATION: De-stemming and crushing of grapes and
following maceration on the skins for 12 hours at a temperature of 15°C. Soft pressing and cleaning by setting of the obtained must. Alcoholic fermentation for 8-10 days at controlled
temperature (16-18°C). After the end of the fermentation,
ageing on fine lees ‘sur lie’ in steel vats with periodical batonnage for at least three months

ALCOHOL CONTENT: 13 – 13,5% vol. (depending on the
vintage)

Color is Straw yellow with a green tinge. On the Nose Crisp, reminding of apricot, exotic fruits and white pepper. The Palate is Dry, tangy, perky with a nice body.

SERVING SUGGESTIONS: Excellent pre-dinner drink, it
goes well with risotto, soups and fish, including fatty fish

SERVING TEMPERATURE: 10 – 12 °C