Vineyard and Production Area
Located in Cormòns (GO), on alluvial limestone soils with white gravel, benefiting from the temperate climate of the Upper Adriatic, with hot but breezy summers and cold winters, mitigated by the proximity of the sea.
Training System
Row training with Guyot pruning.
Vinification
Skin maceration of the grapes for 12 hours at 4°C, followed by soft pressing and static decantation of the musts. Left to ferment for 7-15 days at 17°C.
Refinement
Stainless steel for 5-6 months.
Serving Temperature
10-12°C
Pairings
Perfect with both warm and cold appetizers, fish dishes with sauces, and flavorful cheeses.
Exposure and altitude
South/south-east exposure, 50-70 meters above sea level.
Yield per hectare
90 quintals.
Average vine age
10 years.
