Colutta Schioppettino Colli Orientali del Friuli 2008
The hand-collected and selected grapes are removed from the stalk and pressed. They ferment at controlled temperature (about 28°C) with the addition of selected yeasts. To extract the colour the delestage technique is used, which allows skin polyphenols, tannins and anthocyans to be extracted effectively. This technique improves the colour stability in time and the wine structure. The pressing is carried out after about 10-15 days, depending on the grade of extraction. Part of the wine is then refined in wood (barrels and barriques) in order to increase its roundness. The remaining part is refined in steel containers.
Food Pairings for Colutta Schioppettino Colli Orientali del Friuli
Aged 8 months in Hungarian Oak.
Aged 6 months in French Oak.
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