Name of vineyard
Age of vines
About 10 years
260 m a.s.l.
Hilly ground, comprising marls and sandstone of Eocene origin, known as "Ponca"
Plant training system
Second ten days of September
Number of bottles produced
Plant protection management
Integrated pest control with low environmental impact, conversion to organic production
Spontaneous grassing and green manuring in autumn
Pressing of whole grapes and cold static decanting. Temperature-controlled fermentation in vitrified cement and stainless steel tanks.
8 months on the lees in cement tanks. No malolactic fermentation
2-3 years after harvesting
5 years or more after harvesting
Colour: clear, consistent deep straw yellow. Bouquet: medicinal herbs, lime tree blossom, aromatic herbs, acacia flowers, with elegant notes of peach and pear. Taste: dry, warm, tangy and smooth, with hints of exotic fruit and bitter almonds with a lingering finish.
It pairs well with classic dishes, especially with the traditional cuisine of the Friuli and Carnia regions. Seabream baked in foil, tuna tartare, fish soups, "jota" (bean, cabbage and potato soup), San Daniele cured ham and cheeses.