Friulano DOC

Pairing:
Excellent out of the meal, in Collio is the classic Aperitif wine. It goes well with prosciutto, salami and cold cuts in general, good for sea food, fresh and aged cheeses.

Appearance:
Tocai Friulano – whose presence in Friuli Venezia Giulia has been witnessed for over 800 years – has experienced alternating events of fame and quality, sharing in this the same fate as many other Italian grapes. Until about twenty years ago, the Tocai Friulano was in fact abundantly used for the production of numerous table wines of not really exalting quality. Rustic wines, intense colors and rough taste, was all that the production of those times could offer with the Tocai Friulano, in the days when it was the quantity that dictated the law in the cellar rather than the quality. When even in Italy it was begun to understand that success would necessarily have to go through the scrupulous path of quality, the Tocai Friulano began to surprise consumers for its remarkable wines and today it is considered a full title among the great white grapes of Italy. Production process: The grapes are de-stemmed and submitted to active fermentation with “Ganimede” system. This allows to obtain a delicate and effective extraction of the noble substances. The natural fermentation takes place at a temperature of 18 ° C, with peel-must contact for a period of one week. When the extraction it begins to be “important” and is drawn into delestage with static draining: must and peels come put in press and again in steel to continue fermentation on indigenous yeasts at temperature controlled, followed by aging on the lees for about 6 months. The grapes are de-stemmed and cold macerated for 24 hours. The must ferments in steel tanks at controlled temperature (16 – 18 ° C). Aging on the lees for 6 months and bottling.

Tasting Notes:
Color: Yellow straw with greenish nuances Nose: Thyme, Acacia Flowers, Hawthorn, Pear, Almond, Peach, Elderberry. Palate: Complex and elegant with taste of acacia flowers and pear on the finish