Hand made harvest . The whole berries are pressed gently in a pneumatic press. After a first racking, the must is transferred to temperature-controlled fermentation still vats. The wine stayed on the lees for his all life before bottling. Clarification of the musts made with a new “state of the art” flowtation bio-system. Bottled under vacuum.
- Di Lenardo
- Friuli Venezia-Giulia, Italy
Method & Production
Pale straw with greenish tints and a characteristic note of bitter almonds on the nose. Delicate and refined, soft and round (with slightly lower acidity than the other whites in the range).
A fine match for starters, soups, pasta, rice and fish, especially shellfish.