Tocai Friulano: medium-big cluster with a pyramid-shaped trunk; round, medium-large, greenish yellow berries with a simple flavor.
Vine training system:
Double Cappuccina, medium vine intensity per hectare, medium-long pruning but not too rich in buds.
Third period of maturation, end of September.
The de-stemmed grapes are macerated at a low temperature for a long time inside cooled pneumatic presses so as to extract from the skin the antioxidant substances which are beneficial to the human body; the must ferments at a controlled temperature and is then drawn into large barrels.
It rests on its own yeasts for 7 months in large, oval-shaped barrels of various essences.
Yellow, mimosa gold, crystalline with lemon-colored transparency.
Of peanut butter with almond and flower scents.
Full, ample, mellow, slightly of roasted almonds and walnuts, clean and simple.
Excellent as an aperitif, it also goes well with fish antipasti, cold cuts in general, raw prosciutto ham, eggs with bacon and asparagus, soups of any kind, fried and grilled fish and herb omelets.
At 8-10° in the summer and 12-14° in the fall-winter.