After manual harvesting in September, the grapes are gently pressed and the must is left to settle for a period of 24-48 hours. Subsequently, the alcoholic fermentation begins on the clear must and continues at a temperature of 15°C for a period of 20 days. This winemaking phase takes place in steel containers, with the wines kept at low temperatures, avoiding the malolactic fermentation process. After fermentation, the wine rests for 4 months on the noble lees, which are regularly suspended.

The wine has a straw yellow color with green reflections, while aromas of thyme, lemon, hazelnut and white flowers emerge on the nose. In the light body of this wine, a lively acidity stands out which accompanies notes of chinotto and quince. The finish, dry and mineral, stands out for its precision and clarity.

Ideal for an aperitif, this wine lends itself beautifully to being tasted in combination with vegetable flans and savory pies, but also with fish-based first courses.

MATCH IT WITH:

How to serve

Glass:

Medium opening goblet

Find out more

Serve to:

8-10°C

When to drink it:

This wine is good immediately

Production area

Friuli-Venezia Giulia

Producer: Attems