Principi di Porcía - Castello di Porcía - Friulano

Technique: Sylvoz. The de-stemmed grapes are very gently pressed (max –0,9 atm); the must is given enzymatic clarification and subsequent centrifugation; alcoholic fermentation is then started by inoculated yeasts at a controlled temperature of 17-19°C; this process produces wines with a fresh, tangy palate. Maturation in steel. Bottle ageing: 2-3 months. 

Production Area: Azzano Decimo (Pordenone)

Altitude: 25m above sea level

Vineyard Exposure: Northeast-Southwest 

Vineyard: 5.20 hectares in production. Average vineyard age: 25 years. Density: 2,000 vines per hectare. Crop yield: 12,000kg per hectare. Average 30,000 bottles per year.

Soil Type: Deep with loamy-silty texture; very calcareous and alkaline

Perfect as an aperitif; with spaghetti in tomato and basil sauce; grilled chicken breast and lighter meats in general.  In particular with: scallops and asparagus; steamed rock crab drizzled with cold olive oil and served with freshly-diced tomatoes; stewed cuttlefish with polenta; ham-en-croute with horseradish sauce; spinach and ricotta roulade.

Analytical Data: Total acidity: 5.10 g/l / pH: 3.36 / Dry extract: 19.20 g/l / Total SO2: 92 mg/l (legal maximum: 200 mg/l)

Alcohol Content: 12.5% vol.