Friulano Collio DOC 2024

The destemmed grapes are subjected to cold skin maceration (8/10°C) for approximately 24 hours, after which the grapes are pressed. The free-run must is cold statically decanted and subsequently added with selected yeasts. It is then subjected to slow fermentation in stainless steel tanks at a controlled temperature (14/16°C). After fermentation, the wine is decanted and left on the fine lees until spring, carrying out a long series of batonnage, in order to obtain a full-bodied and full-bodied wine in the mouth.

Straw yellow color with golden reflections; intense nose with delicate hints of fresh fruit, acacia honey and almond, floral and spicy notes; dry, savory and mineral sip, with returns of olfactory sensations.

Raw ham, fresh or medium-aged cheeses, meat starters, white meats.