The Method
A dream taking shape, a wine that speaks of passion, tradition and a lasting bond with our land.
In the Heart of the Land, the Dream of a Wine
A land marked by old hardship and sacrifice today offers conviviality and a singular wine.
The Vineyard
Piedimont is a vintage CRU made from Chardonnay, Pinot Noir and Ribolla Gialla grapes, all from the estate's single vineyard, on marl "Ponca" soils at 100 metres above sea level in the Piedimonte district of Gorizia. On this hill the sun sets early, dropping behind Monte Calvario at around 5.30 pm even on hot summer days, which allows the latest harvest of the season. That early sunset lowers vineyard temperatures considerably, letting the bunches hold on to intense aromas and avoiding sharpness on the palate.
Harvest and Pressing
After the harvest, which begins in the second half of August, the grapes are chilled and then pressed. The musts obtained settle statically for 12 hours, then go into alcoholic fermentation with selected yeasts, over 10-12 days at 18°C.
Fermentation and Maturation
95% of the wines ferment in steel tanks, while the remaining 5% of Chardonnay ferments in barriques. The wines stay in these vessels until the January after the harvest, when the lots are blended and bottled with the addition of the liqueur de tirage to start the second fermentation.