Vinification: system of breeding and the density of the plant lead to a yield of not more than 110 quintals per hectare. After the manual harvest, only the flower must obtained from the soft pressing of the grapes is left in contact with the skins for 12-18 hours and then decanted naturally for 12 hours at a temperature of 8-10° C. Finally it is inoculated with selected yeasts and fermented in stainless steel tanks where it matures 6 months before bottling at a controlled temperature.
Sensorial characteristic: sharp hints of acacia combined with those of apple. In the mouth it is fresh and full with the unmistakable almond finish typical of Friulano.
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