BOTTLE 75cl.

13%VOL.

Verduzzo Friulano was cited as early as the mid-1800s as one of the most representative and typical Friulian vines

of the area. Certainly very ancient and once widespread, it is also described

by Acerbi in his "Friulian Vines in the Surroundings of Udine." Our winery is one of the few that still produces

this strictly dry wine, respecting the purest tradition.

VINEYARD: - LOCATION: CORONA (Fraction of the Municipality of Mariano del Friuli) – GORIZIA

- MAP SHEET: 3 – 4 Census Municipality of Corona

- CAT. PARCEL NUMBERS: 1387 - 1389/1 (partial) – 1389/4 (partial)

- SOIL TYPE: Predominantly gravelly, with a strong presence of iron sesquioxides. These

soil characteristics, combined with the low organic matter and nutrient content, induce extremely moderate vegetative and productive growth in the

vine, with positive repercussions on the macro and micro compositional

components of the grape and wine.

- TOTAL AREA: 1,514.44 hectares.

- YEAR PLANTED: 1990.

- PLANTING DIMENSIONS: 2.70 x 0.80 m.

- VINES PER HECTARE: 4,630.

- EXPOSURE: South, with rows oriented NORTH-WEST/SOUTH.

- TRAINING SYSTEM: Single GUYOT (with 4–5 buds per vine). Light summer pruning for a better leaf/grape bunch ratio. No fertilization.

GRAPE VARIETY: Verduzzo Friulano

- DOC ZONE: Isonzo del Friuli

- ROOTSTOCK: SO 4 KI. 31 Op.

- CLONAL SELECTION: Sel. Verduzzo Friulano

- YIELD PER HECTARE: 3.5 tons per hectare

- YIELD PER VINE: 0.8 kg per plant

HARVEST: Absolutely late, as the tannins must mature... which, despite being a white wine, are

widely present... strange and unique, almost as if it were a strange trick of nature. (Harvest done exclusively by hand).

WINE: Destemming and pressing of the grapes, followed by spontaneous fermentation (... yeasts have always been naturally present

on the grapes...) on the skins for about 4 weeks; once this phase is completed, the fermented must is separated

from the skins, which are gently squeezed only to facilitate complete draining and nothing else.

Then, as ancient tradition dictates, the wine is placed in different 2000-liter barrels, handcrafted,

still using different varieties of wood typical of the area. In these barrels, the wine can begin its life, deciding

autonomously and completely naturally when to carry out malolactic fermentation... whether all at once or over several

years, a little at a time... (...man who respects nature can never replace it...).

Over the next 3-4 years, the wine continues its aging "on the lees" ("sur lies") with periodic "bâtonnage" (stirring of the yeasts). Once the wine has reached a satisfactory level of maturation, the different barrels are transferred to a

single steel container, where it will remain for at least 3 months, to encourage the natural settling of the

large particles at the bottom; Then, it is bottled, without any filtration, and placed in wooden crates with a capacity of

500 bottles, and stored in a warehouse at a constant temperature for subsequent aging.

SENSORY ANALYSIS: The vast cultural heritage handed down by these lands, combined with the most typical

expression of the area's winemaking tradition, are an ideal combination for evocative itineraries to discover the secrets of

time... like wine: a product that holds something magical... a privileged link between man and the earth... a witness

to a harmony that must never be broken. A native variety revived by this tradition, Verduzzo is the

chosen child of a grape that speaks of the warmth of sunny vineyards that enhance all the aromas and flavors of the harvest.

A wine with a very wide range of uses; elegant in body, with a beautiful deep yellow color and amber hues;

A delicate bouquet with nuances of flowers and fruit, as soon as it is vinified, it takes on a caressing fragrance that

recalls mugwort and bread crust. With aging in large oak barrels, fleeting nuances

of rare herbs, undergrowth, and dried fruit appear, perfectly blended to delight the most refined nose. This wine

is also excellent with fatty fish, such as salmon, and pairs perfectly with oysters and all raw meats... not to mention

any fine cheese or niche cured meat.