Terroir: The Friulano grapes are sourced from the best vineyards in the communes of Zeglia and San Floriano del Collio, at an elevation of over 650ft, on marl and sandstone soils. The vines are trained using the Guyot method at an average density of 1800 vines per acre and an average yield of 3.25 tons per acre.
Vinification: The fruit is hand harvested in the second half of September. Twenty percent of the fruit is left as whole-berry clusters and stored in crates in a cold chamber. The remaining fruit is crushed, pressed, the must is clarified by cold static decantation and is transferred to tank where fermentation begins. When the temperature reaches 39 – 41°F, the stored fruit is added to the fermenting must, thereby cooling it and slowing down fermentation. The slow fermentation results in a more delicate and greater extraction of aromas and body. Once fermentation is complete, the wine is racked and rests until bottling in April.
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