TYPE OF WINE: White, sweet, Picolit Collio.
GRAPE VARIETIES: Monovarietal Picolit.
ZONE OF PRODUCTION: Hillside, 160 - 180 metres above sea level, southwest exposure, town of Spessa di Capriva (GO), Italy.
SOIL: Typical of the Collio zone, called "ponca", made up of marly rocks consisting of very friable mineral elements with good water retention.
COLOUR: "Appearance" of more or less intense golden yellow.
BOUQUET: Mouth-filling, intense, fruity with well defined hints of acacia, freesia, apricots, ripe peach and notes of honey.
TASTE: Appropriately sweet, warm, of aristocratic quality, great balance and harmony, long and persistent complex aromatic sensations on the palate.
PAIRING: It is known as a sipping wine, excellent with fois gras, gorgonzola served with honey, pear or fig jam, also pleasing with almond tea biscuits.
SERVE: At the temperature of +14° to +15°C . Uncork half an hour before serving.
CONSUMPTION AND AGEING POTENTIAL: If stored in the proper conditions, its personality remains unchanged for many years.
TRAINING SYSTEM: Guyot with 4,000 vines per hectare, short pruning which results in low yields and a high concentration of quality.
YIELD PER HECTARE: 40 quintals of grapes per hectare.
HARVEST: The grapes, harvested by hand late in the ripening period in the beginning of October, have been delicately selected cluster by cluster and raisined for approximately 20 days in a special room.
VINIFICATION: Without the skins through soft crushing, which takes place in horizontal bladder presses.
MUST TO FRUIT RATIO: 45%.
FERMENTATION: 50% fermentation in small wooden containers, 50% in small temperature controlled stainless steel containers at the controlled temperature of +18° to +24°C.
AGEING: 8 months in barriques.