||100% Tocai Friulano
||“Cusins.” 5,700 vines planted per hectares, trained using Guyot method. Yield of 80 hl/ha.
||Several hand harvests are conducted, with a final late harvest of about 10% of the fruit.
||Vinification begins with soft pressing of 60% of whole clusters immediately after harvesting. 30% of the fruit is destemmed and left on the skins for a brief period of cold maceration. The remaining 10% is dried out and then gently pressed. Fermentation occurs in stainless steel tanks at controlled temperature.
||Aged on the noble lees in stainless steel for 6 months with frequent batonnages.
||Tocai Friulano is a native Friulian varietal that thrives in our warm yet ventilated climate conditions. Brilliant golden in color. Bouquet of pastry cream, wild flowers, and almonds. On the palate, elegance with structure, revealing characteristic notes of sweet and bitter almonds. Pairs perfectly with cured and fatty meats. Try also with strong-flavored seafood dishes and hearty soups. Serve at 54 - 58°F.