CHARACTERISTICS

VINE TRAINING SYSTEM double arched cane (cappuccina) and guyot.
SOIL TYPE marls and stratified sandstone of Eocene origin, vineyards facing South.
YIELD PER HECTARE 85 quintals of grapes.
AVERAGE PLANTING DENSITY 5000 rootstocks per hectare.
VINIFICATION soft pressing, purification of the must and fermentation without marc at controlled temperature of 18°- 20° C for 15-20 days.
REFINEMENT aged in bottle for two months.
SERVING TEMPERATURE 12°- 14° C.
ALCOHOL 12.50 % vol.
FOOD PAIRINGS San Daniele ham, Frico, herbs omelette.

DESCRIPTION
This is the most typical Friulian grape variety since ancient times. Some documents of the County of Gorizia mention Tocai Friulano wine already in the fourteenth century. It has a brilliant straw yellow color with greenish hues. Its bouquet has a scent of pear and apple, dried grass with a typical aftertaste of almonds. It has a good smoothness; it is balanced with an intense freshness and slightly bitter. It is the Friulian wine “par excellence”.