Pneumatic soft pressing, cryomaceration for 12 hours at +5°C of the Tocai Friulano base, pre-fermentation cold decantation of the must, temperature-controlled fermentation at 18-19°C, and blending of the three young wines in the spring following the harvest, to allow for a perfect amalgamation at the pre-bottling stage.
An intense nose, with notes of apple, yeast and wild flowers, and an aromatic complexity deriving from the varietal characteristics, harmonized by ageing in both stainless steel tanks and the bottle. A medium to high natural alcohol content, in perfect harmony with acidity.
A meditation wine that can also be savoure with mushroom or fish-based foods, sausages of various kinds, moderatelu mature cheeses and soups.
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