Friulano San Pietro

Grape variety
100% Friulano (formerly known as “Tocai Friulano”).

Tasting note
Slightly aromatic, fine-herbs aromas with nutty, almost almondy finish. Good acidity, balanced by marked minerality

Vineyard site
“San Pietro” Vineyard on Gramogliano Hills, Corno di Rosazzo, Province of Udine, along the Slovenian Border.

Characteristics of vineyard
Planted with 70 years old vines

Soil
Marl and sandstone flysch of Eocene origin

Harvest
Mid September

Production
15,000 bottles/year

Alcohol
13%

Residual sugars
<2 gr/lt

Vinification
The hand-picked whole grapes (i.e. with no prior de-stemming) are pressed very gently (max 1.2 bar) in order to
extract only the first and cleanest part of the must (mosto fiore), which is immediately pumped in a stainless steel vat where the most solid and heavy parts decant overnight. In the morning the upper part of the must is separated from the bottom (feccia grossa – hard lees) and racked in to another stainless steel tank, where the natural, grapes’ own yeasts start the fermentation of the sugars.
This fermentation (called alcoholic) lasts till complete reduction of the sugars (which at the end are below 2 gr/lt) into alcohol. At the end of this process, the wine stays on its own fermentation deposits (feccia fine – lees), which are kept floating in order to avoid reductive (asphyxia) effects and to gain the stabilization and anti-oxidative benefits that these natural components bring. This is called maturation on lees. The length of this maturation varies from wine to wine; this Friulano San Pietro matures 6 months on its own lees, always remaining in stainless steel vats (no oak). After this time, the wine is bottled with a light filtration, meant only to eliminate the cloudiness brought by the floating lees. 30 mg of SO2 are added per liter, which with the natural amount produced by the alcoholic fermentation adds up to a 50 mg/lt total, where the maximum amount allowed by EU Organic Regulations is 150 mg/lt.