PRODUCTION AREA: Latisana Friuli - Udine VINEYARD EXPOSURE: North-South SOIL: Silt and clay TRAINING SYSTEM: Guyot and Sylvoz DENSITY: 3600-4200 about / ha VINEYARD PLANTING YEAR: 1984-1990 HARVEST: first decade of September VINIFICATION: Destalking and crushing. Light maceration on the skins for 1-2 hours. Pressing. Relaying of must cold for 24-36 hours. Racking, fermentation at controlled temperature 14-15 ° C and kept on the lees for 5-6 months. FEATURES: Straw yellow with greenish tinges colour. Delicate bouquet, with a strong fragrance of flowers and a hint of golden apple. Elegant body with full flavour and a fresh note slightly salty. PAIRING: It 's perfect as an aperitif, first courses such as soups, tortellini, gnocchi with potatoes, rice and cheeses. TEMPERATURE: To serve at 8-10 ° C
