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. Malo-lactic partially done. Bottled under vacuum.
- Di Lenardo
- Friuli Venezia-Giulia, Italy
Method & Production
Bouquet is very pleasant with a good array of varietal aromas such as pear Williams, banana, apricot and Acacia flowers. Taste is reminiscent of pear syrup and quince peel. Good acid balance good body and long finish. Mature wines have a bouquet of toasted almonds and straw.
A good partner for starters, baked rice and pasta, egg-based dishes or fish.