Lison

DOCG

GRAPES: 100% TAI FRIULANO  

PRODUCTION AREA: VENETO – MUNICIPALITY OF CAORLE  

SOIL: alluvial rich in silt and clay, with calcium carbonate concretions, 2.5 m below sea level.  

TRAINING: Sylvoz. Plant density 3100 vines/ha ; yield/ha 9 tons .  

VINIFICATION: The harvest of Lison usually takes place in the first decade of September. Grapes are vinified with an initial skin maceration for 12 hours, followed by a gentle pressing. The juice is then fermented in steel tanks for 12-15 days at a temperature of 16-18°C.  

MATURATION: In steel tanks in contact with the fine lees for about 7 months followed by bottle aging for at least 12 months.  

ORGANOLEPTIC CHARACTERISTICS: Intense straw yellow color with golden nuances. Winey aroma, intense, with hints of lime flowers, wisteria, acacia, tropical fruits and aromatic herbs. Full, broad, soft, savory, mineral flavor with good persistence. Hints of golden apple, pear, and a typical aftertaste of bitter almond.  

PAIRINGS: creamed cod, spaghetti with clams, baked turbot, blue cheeses.

Serve at 10°C.