Abbazia di Rosazzo
Variety: Friulano - Pinot Bianco - Sauvignon - Malvasia - Ribolla Gialla
Designated zone: D.O.C.G.
Area of production: Rosazzo
Soil type: Marl and sandstone flysch of Eocene origin
Grape: Friulano - Pinot Bianco - Sauvignon - Malvasia - Ribolla Gialla
Vine training system: Guyot
Pest control: Low environmental impact integrated pest management
Harvest period: First half of September, in three rounds
Harvest method: Manual
Vinification: The grapes are carefully destemmed and left to cold macerate. Next, the fruit is soft crushed. The must is then cleared by allowing it to settle and then fermented in stainless steel tanks with yeasts selected in Friuli. After three days, the wine is racked into oak casks where the alcoholic and malolactic fermentation is completed.
Ageing: The wine matures in oak casks where yeast lysis took place. In July 2014 the wine was bottled. Tertiary aromas will develop over the years to come.
Appearance: intense straw yellow.
Nose: elegant and refined, gently intertwined fruity notes of flowering plants, quince, with aromatic herbs and spices such as mint, rosemary, anise, pink peppercorn, coriander, nutmeg and flower hints of oleander and almond.
Palate: lively, pleasantly savory; lime, bergamot; gentle finish of crème caramel and chopped hazelnuts.
Serving suggestions: Shellfish, oysters, caviar, mussels, seaweeds and other salty flavors; its a particularly good match with vegetables and light meats with delicate and rich dressings.
Serving temperature: 14 - 16 °C