Description
Vineyard location: Capriva del Friuli, Mossa
Soil type: Gravelly limestone uplands (60 m asl)
Average age: 15 years
Vine training system: Guyot 5,600 plants/ha
Yield: 50 hl/ha
Winemaking: Fermentation is carried out in stainless steel tanks (18 °C). The wine remains on the fine lees for 7 months and undergoes weekly batonnage. Bottling and further ageing in the bottle.
Aging potential: 3 – 5 years
Serving temperature: 8°C – 10°C
Food pairing: Fish dishes, crustaceans and seafood, risottos, salads and pizza.
Suggested dishes:
Creamy seafood soup and risotto with Jerusalem artichoke. Pizza topped with bufala mozzarella, fresh cherry tomatoes and basil. Scallops au gratin with butter and brandy. Sicilian style sea bream sandwich.
