Ferlat Friulano

Style – dry, White, skin contact, medium bodied
Grapes –  Friulano
Region –Friuli Venezia Giulia, Italy

Winemaking - Destemming-crushing, short maceration of the must with the skins (48 h) followed by a soft pressing. Alcoholic fermentation is triggered by using indigenous yeasts (naturally present on the skins and in the cellar) in concrete tanks. Naturally carried out malolactic fermentation, also in concrete tanks. Subsequent refinement and elevation with periodic batonnage of the noble lees up to just before bottling. Bottling takes place in the May following the harvest.

What it tastes like - Jasmine flower, ripe pear, and golden apple, with a round mouthfeel on the palate. Gentle yet robust, with pleasantly refreshing acidity.

Dietary – Organic / Natural
ABV – 13%