Being not overly aromatic as a varietal, the Friulano is gently pressed and fermented in Stainless steel in order to retain its delicate white flower and almond aromas. A gentle whole bunch press is followed by fermentation and 9 months on lees in tank, with frequent battonage (lees stirring), in order to add palate weight, balance and some complexity.
Brilliant gold colour. Bouquet of pastry cream, wildflowers and almonds. On the palate shows elegance with structure, revealing characteristic notes of sweet and bitter almonds. Pairs perfectly with cured fatty meats, strong-flavoured seafood dishes and hearty soups.