Verduzzo 2020

Terroir: The soils are of Cretaceous undulating origin, clayey and very calcareous, with a not very deep fertile layer (max. 40-50 cm) resting on rock layers mainly composed of calcium carbonate. The site is hilly.

Winemaking: The vineyards are cultivated according to certified organic methods, without any pesticides or unauthorized interventions. The grapes are harvested by hand after late ripening, sorted, boxed and then pressed.

This variety has an ancient Friulian tradition, the bunches are golden in colour, robust and powerful. After pressing, the grapes are left to ferment on their skins for around 20 days in a cool, temperature-controlled environment. The fermentation is very slow.

After maceration, the must and wine are statically separated and then stored in cement tanks where they are transformed into wine in a secondary process, during which the wine acquires its characteristic deep golden colour and undergoes several rackings, with particular attention to timing.

The aim is to ensure the proper retention of the lees, which favours volume, harmony and the development of secondary aromas. The long maceration and the use of wild yeasts are a return to tradition and aim above all to highlight the specific terroir, i.e. the area and its microclimate, surrounded by natural forests and hills. All steps are carried out in compliance with the standards of organic wine production.