The Poggiobello family is expanding its range with a fragrant wine made from indigenous grapes. Native of South Tyrol, this variety has well adapted itself in our Regions, Friuli and eastern Veneto, where the scents are combined with softness and elegance.
The de-stemmed grapes are softly squeezed and undergo low-temperature contact. Its alcoholic fermentation occurs in steel at the constant temperature of 16°C. One it has undergone malolactic fermentation, it is left in yeast for approximately four months. Successively, it’s bottled and left to rest in glass for at least two months.
Straw yellow with light greenish hues. Elegant floral parfumes with scents of roses and delicate spicy notes. In the mouth it is fresh and slender, with a pleasant acidity balanced by a soft and velvety texture and a good minerality.
Excellent as aperitif, with starters and fish dishes, it is spectacular with fresh cheeses.