VINIFICATIONMacerationin temperature-controlled stainless steel for about 15 days, indigenous yeasts, racking without pressing the skins, natural static decantation with exhaustion of malo-lactic fermentation, additional 12 months on fine lees in steel. This is followed by bottle aging for at least six months. Suitable for good aging.
GEOGRAPHICAL LOCATION VIGNETOValledi Cialla in the municipality of Prepotto (Udine) – Friuli.
Average age of the vines: 20+ years.
GRAPES FROM WHICH IT IS PRODUCED100%Refosco dal Peduncolo Rosso.