Verduzzo Friulano Fior di Mandorlo
Shiny, transparent, golden yellow like sunflower petals.
Dense, of quince honey, apricots and plums.
Slightly tannic, sweet but not sugary.
Vine training system
Double Cappuccina, medium-long pruning but not rich in buds.
Fourth period of maturation, second and last ten days of October.
At the end of the meal and with desserts and sweets, pumpkin ravioli and cjalsons (stuffed pasta dish typical of the Friulan cuisine, similar to ravioli).
At 11-13° in the summer and at 14-15° in the winter in a glass which is shaped like a just-withered rose.
The de-stemmed grapes cold macerate for a long time so as to extract from the skin the colored substances, tannins and other antioxidant elements that are beneficial to the human body.
For a year in large, oval-shaped durmast oak barrels.