Description

Mainly trained with the Guyot method , the vines of our Friulano have their roots in the Ponca ( Cormons flysch in technical terms), a soil composed of marls and sandstones of Eocene origin that stratified under the seas over the millennia, which gives our wines unique flavor and minerality. The harvest took place during the second half of September . The healthy and perfectly ripe grapes were picked by hand, in small boxes, to preserve the integrity of the berry. Delicately destemmed and left to macerate for a short period, they were then softly pressed, and the must thus obtained was clarified by decantation. Fermentation followed at a controlled temperature in stainless steel containers. At the end of fermentation, the wine was kept on the lees for a few months, to increase its complexity, creaminess and vocation for aging. Once bottled, it rests in temperature-controlled rooms for refinement.