Michele de Pace
Colli Orientali del Friuli
Pruning Technique: Single Guyot cane pruning
Cultivation Tecnique: Defoliation, trellis training, tipping
The grapes were harvested by hand and gently pressed in a pneumatic press (Bucher), and cooled during the process with dry ice. After that the grapes are macerate for at least 6 hours at the controlled temperature below 10° C. With the use of specially selected yeasts the vinification took place in modern stainless steel tanks with the temperature of fermentation controlled below 20° C. For the following 6 months the wine was left in contact with the fine lees. As is the case with all the white wines at Perusini, the wine has not gone through malolactic fermentation, in the effort to retain the original fruit aromas.