From the vineyards of Castello di Buttrio

Alternate layers of marl and sandstone of Eocene origin, known as “ponca” in Friulian

Hillslope rows, planted on ledges for improved vineyard management

The location in the hills at Castello di Buttrio, 142 metres above sea level, ensures perfect air circulation and the ideal range of day-night temperatures at harvest time brings the grapes to optimal ripeness

20-80 years

Guyot

Integrated low environmental impact management encourages the grapes to express the territory

Decided on the basis of periodic grape tastings and monitoring of sugar, acidity and aromatic ripeness

Soft pressing. Settling at 14 °C for 72 hours. Fermentation in stainless steel tanks at a controlled temperature of 18-20 °C, after which partial malolactic fermentation is completed

For 8 months on the fermentation lees kept in suspension by periodic stirring. After 12 months in stainless steel tanks, the wine goes into bottle, where it ages for a further 15-18 months before release to market

26 months after the harvest

Appearance: Bright yellow
Nose: Wafts of broom, dandelions, honeydew and mango
Palate: Freshness, class and natural balance is set off by long-lingering persistence and complex structure

Delicious with baked pasta or Friuli’s traditional damson dumplin- gs. Try with fish or white meats baked in the oven or served with spices and aromatic herbs

10°-12° C