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Tocai Friulano
Friulano D.O.C. V.Q.P.R.D. Friuli Grave
| Vine: | International vine 100% Tocai Friulano |
| Place of growing: | In our own vineyards |
| Production Hectares: | Ha 3.74.80 at the feet of Rosazzo’s feet |
| Harvest: | Generally on the second week of September, but it depends on the weather |
| Wine-making: | In white, as it happens for all the white grapes. In order to obtain softer presses, to detriment of grape/must yield, selected yeasts have been inoculated and modern equipments have been used |
| Fermentation: | It occurs at a controlled temperature, which varies from 18 till 20°C, in steel tanks and lasts about 20 days. When the fermentation is finished, the solid part, formed in that period, is taken away |
| Alcholic content: |
12,40 –12,60% vol. |
| Total Acidity: | 4,80 - 5,10 gr/lt. |
| Refining: | It is generally bottled between the end of March and the beginning of April and considering the extraordinary freshness reached year after year and its complexity, it should be considered a wine able to maintain for a long time its characteristics. Still very good also after three years after the bottling but it should have been kept in the right way |
| Features: | It has a deep and warm pale yellow. At the nose it opens with flower and dried fruit notes, sometime they are a lot deep and they make this wine unmistakeable: as a matter of fact, the scent of valued and velvety almonds are very evident. In the mouth it keeps its typical characteristics and it is dry, deep, delicate, balanced and wide |
| Service temperature & food matching: | The best pleasant sensations can be perceived at 12°C. It is excellent as aperitif above all if it is combined with a very good raw ham; it is interesting also if it is matched with delicate first and second courses |
