Clivi Galea” Colli Orientali del Friuli DOC 2006 Annata Storica

The hand-picked bunches are pressed whole (without prior destemming) and at low pressure, so as to extract the free-run must, i.e. the purest first part of the pressing. The must is then immediately passed into steel tanks, where the more solid parts settle overnight. In the morning, the cleanest part of the must is separated from the coarse settling dregs and passed into another steel tank, where the natural yeasts of the grapes trigger fermentation. The wine then matures on the fine lees for 18 months, at the end of which the wine is bottled with a light filtration, to eliminate turbidity, and with a small addition of sulfur dioxide (about 30mg/L).

Old school Friulian, classic, profound, strongly expressive of the terroir from which it comes (vineyard exposed to the south, south/east, exposed to the sun all day). Almonds, flint, honey, anise.

Rich dishes not excessively tasty, both land and sea.