With good structure and acidity, when young it has a floral and fruity aroma. When aged, this wine takes on a fragrance that evokes bread crusts and aromatic herbs. It is composed of at least 50% Pinot Bianco; the remainder is made up of Friuliano and Ribolla Gialla in variable percentages.
Partial ageing in oak barrels for Pinot Bianco and Friuliano gives this wine perfect body and elegance.
Training system: Guyot, spurred cordon, double arched cane
System density: 5680 vines per hectare
Yield: 50 quintals per hectare
Vineyards year of planting: 1991- 2002
Manual harvesting in trays, differentiated by variety, de-stemming of grapes, cooling and maceration of the grapes.
Fermentation: 70/80% of must fermented in stainless steel at 15°; 20/30% (Pinot Bianco and Friuliano) fermented in oak barrels
Wine time on the lees: 6 months
Assembled and bottled: June
Recommended ageing: at least one year in the bottle
Pairings: seafood dishes, risotto, timbales, ravioli, fritters with potatoes
Serve at 14°C.