The grapes are de-stemmed first and then crushed, after cooling to 5-7° C, they are placed in special maceration tanks for 12-24 hours (cryomaceration) before being softly pressed. The must thus obtained is left for 8-12 hours to settle to eliminate the heavier parts before being sent for alcoholic fermentation by means of selected yeasts at a controlled temperature of 18-19° C. After about 10-12 days of alcoholic fermentation and relative depletion of the sugars in the must, it is decanted through which the heavier deposits that were created during fermentation move away and all the finer and lighter parts are preserved (fine). After a period of 5-6 months of ageing in stainless steel tanks at a controlled temperature with regular periodic bâtonnage, the wine, now complete, is prepared for bottling.
D.O.C. (Controlled Designation of Origin) Friuli Colli Orientali
It is the variety that has witnessed the history of Friulian white wine from the 1300s to today, satisfying, in purity or otherwise, all the taste variables that have followed each other to this day. Demonstration of the enormous cultural heritage of the Friuli Venezia Giulia region.
- Type of grape variety Autoctono
- Grape variety Pure Ribolla Gialla
- Type Dry white
- Name of vineyard Bivio Romanut
- Planting year 2000
- Exposure South - South-East
- Grape production per hectare 60-65 q.li /ha
- Training Cappuccina monolaterale
- Harvest Manual, beginning of September
- Alcohol content 13,5% vol.
- Total acidity 5,62 gr./l
- Serving temperature 15-16° C
- Storage period 5-10 years
Colour straw yellow. The bouquet has aromas of fresh Fuji apple, Provence herbs, rosemary, acacia blossom and fresh hazelnut. On the palate it is full-bodied, tangy and fresh at the same time.
It develops with good structure and great dynamism, preserving a freshness and cleanness that make it intriguing and adaptable for a myriad situations, from aperitifs and appetizers to fresh meat and fish pasta dishes.