La Vila
|
Grape variety
100% Tocai Friulano |
Growing area
Romans |
Soil type
Calcareous, gravel soils on a broad alluvial shelf 60 metres above sea level |
Vineyard
Feudi |
Average age of vines
20 years |
Training system
Guyot – 4.800 vines/ha |
Production
50 hl/ha |
Bottles produced
13.000 |
Vinification
Fermentation takes place in stainless steel tanks at a temperature of 20-22°C, followed by a maturation on the fine lees in stainless steel vats and 500-litre French oak barrels for 11 months, with frequent bâtonnage. The wine is cellared for 4 months after bottling. |
Alcohol
13° |
Ageing potential
6 - 10 years |
Serving temperature
11 °C
|
|
|
Abbinamenti Gastronomici
oysters au gratin |
