Winery: Franco Terpin
Viticulture: certified organic
Region: Friuli Venezia Giulia
Grape variety: Tocai Friulano 100%
Alcohol: 13% vol
Wine making: fermentation on the skins for about 10/14 days with indigenous yeasts, without filtration and must treatment
Aging: 18 months aging in Slavonian oak barrels and another 4 years in the bottle
Serve at: 12-14 °C; we recommend letting it "breathe" 15-20 minutes before tasting it.
Food matches: excellent with preparations based on rich and tasty fish such as swordfish and tuna; excellent also with baby octopus in sauce; a must try with spit-roasted eel with bay leaf and myrtle; super match with Livornese Cacciucco!
About him: amber yellow; refined and elegant scents that begin with sea resins and mandarin peels, then barley candy, quince, chestnut honey, rose, rosemary, papaya juice, white pepper soups and smoky touches. Soft at the entrance, immediately reached by sea sapidity and freshness balancing the drink; long balsamic finish.