terra di bonifica

  • Wine-Growing area: Lison of Portogruaro
  • Grape Variety: 100% Picolit
  • Soil: Calcareous Clay
  • Harvest time: Mid October
  • Vine Training system: Sylvoz
  • Winemaking: Grapes are harvested partially dried and shrivelled (raisining). Spontaneous fermentation with maceration on grape skins lasts about 7 days while the cap/pomace resurfaces daily on the must (punch-down) therefore this creates a higher extraction of aromatic content. Once fermentation is completed, the wine is transferred to wooden barrels that are only four-fifths (4/5) full, and the bunghole is not sealed, permitting oxygen to come in contact with the wine. Due to the internal oxygen present in (partially filled) barrels, a film (flor) forms on the surface layer that gives the wine its particular character. The insulating action of the “flor” is however not perfect, therefore the wine slowly oxidizes and develops its special organoleptic properties.
  • Alcohol content: 14% vol.
  • Total acidity: 6.50
  • Colour: Pale gold
  • Aroma: Refined and elaborated
  • Taste: Tobacco and leather notes
  • Aging: 6 months in concrete tanks and 3 years in exhausted Acacia wood barrels
  • Food Pairings: Cheese and honey dishes, desserts such as Sicilian cannoli, Apple pies and Apricot tarts.
  • Serving Temperature: Served chilled or at room temperature.
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