GRAPES USED / Tocai friulano, produced using a vine that has always represented the real essence of the excellent wines produced in the Friuli region.
POSITION OF THE GRAPEVINE / Hills of the Sottomonte estate in Buttrio (UD), south-est facing slopes. The vine have been cultivated “a cappuccina”, according the traditions of the “Friuli Colli Orientali”.
VINIFICATION / Once the friut has completely matured on the vine, bunches of grapes are piked, selected and quickly subjected to the wine-making process, being carefully pressed and then fermented under a controlled temperature (18°C), which favours the creation of the wine’s characteristic aroma.
REFINEMENT / The wine matures in steel “sur lies” barrels for around 6 months with periodic stirring of the yeast contained within. The wine then continues to mature in the family’s unterground wine cellar dating back to the sixteenth century.
CHARACTERISTICS / A mellow yet bright yellow colour with pleasant greenish reflections. An inviting bouquet with the characteristic aromas of acacia flower, thyme, chamomile and fragrant fruits. Soft and flavoursome on the palate, with incredible freshness and mineral qualities, leaving behind a slightly bitter hint of almonds.
FOOD COMBINATIONS / A full wine of great distinction, characterised by its combination of sensations that, when considering food dishes, goes well with white meals and San Daniele ham. The Friulano is an extraordinary white wine that goes well all courses, but especially with its traditional combinations: pasta and rice dishes (in Italina: “primi piatti”), fish dishes and hors d’oeuvres.