Fleur-de-lis

The future of wine: discovering resistant vines

Origin: From our vineyards in the province of Treviso. Ripening: Mid/late August. Training system: Spurred cordon. Vine density: 4,000 plants/hectare . Soil: Loose, stony, calcareous. Vinification: After harvesting, the grapes are placed in steel vats at a controlled temperature of 10-12°C for approximately 12-36 hours to extract the greatest quantities of typical aromatic components from the skins. After separation of the must from the skins, fermentation with selected yeasts follows at a temperature of 16°C for approximately 15 days. The wine is then left to age for several months in steel vats before being released. Description: Pale straw yellow in color. On the nose, it presents a complex and nuanced aroma, rich in notes of fruit, sweet almond, and Mediterranean herbs. and flint. At first sip, it proves elegant and drinkable; its structured flavor recalls hints of yellow peach, apricot, herbs, and sweet peppers. Pairings: It pairs excellently with San Daniele prosciutto, salami, and cured meats in general. Excellent with fish, shellfish, fresh cheeses, mushroom side dishes, and truffle garnishes. Try it with crispy frico. Storage: Keep in a cool place at 12-16°C, away from light. Once filled, demijohns should be transferred to smaller containers (bottles and carafes) as soon as possible. Plastic containers used for transporting wine should be emptied immediately into glass containers. Containers should be thoroughly cleaned before and after use.