Michele de Pace
Colli Orientali del Friuli
Pruning Technique: Single Guyot cane pruning
Cultivation Tecnique: Defoliation, trellis training, tipping
The vinification took place in stainless steel tanks with specially selected yeasts. The temperature during fermentation was maintained at around 30° C. The wine was regularly punched down during the maceration period, which lasted for 18 days. At the end of the alcoholic fermentation the wine was pressed immediately and a 30% of the total was put into medium toast French oak barrels, in which it underwent malolactic fermentation. The rest of it complete is aging in the steel tank barrel.