Vini Classici
Friulano
Variety
Tocai Friulano
Vineyard location
San Lorenzo Isontino
Soil type
Gravelly limestone uplands (60 m asl)
Vine training system
Guyot 5.600 viti/ha
Yield
50 hl/ha
Winemaking
Fermentation is carried out in stainless steel tanks (19/21 °C).
The wine remains on the fine lees for 7 months and undergoes weekly batonnage.
Bottling and further ageing in the bottle.
The wine remains on the fine lees for 7 months and undergoes weekly batonnage.
Bottling and further ageing in the bottle.
Aging potential
4 - 7 years
Serving temperature
12 °C
Food pairing
Fresh creamy cheeses, risottos, pastas, oven baked fish dishes.
Suggested dishes:
Warm octopus and potato salad.
Citrus branzino with rosemary roast new potatoes and zucchini with parsley.
Suggested dishes:
Warm octopus and potato salad.
Citrus branzino with rosemary roast new potatoes and zucchini with parsley.
