Michele de Pace
Colli Orientali del Friuli
Pruning Technique: Single Guyot cane pruning
Cultivation Tecnique: Defoliation, trellis training, tipping
The temperature during fermentation was maintained at around 27° C. The wine was regularly punched down using the Ganymede method during the maceration period, which lasted for 18 days. At the end of the alcoholic fermentation the wine was pressed immediately and put back into stainless steel tanks, in which it underwent malolactic fermentation, half of the wine is then aged in oak barrels for around eight monts.