The grapes, after an extreme thinning in the plant and a careful selection with the cutting of the tips and wings of the generous bunches, are harvested by hand.
After de-stemming and soft crushing, the grapes remain in contact with the skins for the entire duration of the alcoholic fermentation which lasts for about 2 weeks at a controlled temperature.
During this phase several delastages are carried out in order to increase the extraction of the varietal characteristics from the skins as well as all the classic polyphenolic components of the red grapes. After the alcoholic fermentation, malolactic fermentation is also carried out. After the appropriate decanting, the wine will mature in steel until it is bottled.
Single-Friulian single-grape and French Guyot
about 13.00% vol