Whites
Variety: Tocai friulano, Chardonnay, Pinot Grigio
Vinification: Grapes are harvested exclusively by hand . A portion of the fruit undergoes removal of grape stalks, after which it is cold-macerated for about 12 hours and fermented in barrique. Another portion is pressed whole and fermented at a controlled temperature of approx. 17° Celsius (62.6° Fahrenheit), in stainless steel tanks. After six months from the end of fermentation, the wine is blended and subsequently bottled.
Tasting notes: The color is intriguingly close to light golden yellow, crystal clear.
Food accompaniment: Fish-based second courses (especially “fat” fish like roast turbot or rock fish). Also excellent with white meat or on its own, for sipping “da meditazione”.