From the winery, "Harvest - We picked by hand, in baskets, over the entire day of September 9.
Vinification - Starting with Tocai Friulano, grapes were destemmed, crushed, and gradually transferred to the press, where they macerated at a controlled temperature until evening. Alcoholic fermentation took place with the aid of commercial yeasts at a controlled temperature, starting in a stainless-steel vat and coming to an end in tonneaux. The wine naturally completed a partial malolactic fermentation.
Ageing - Areore evolved for 28 months on the fine lees, first in the fermentation tonneaux and then in a stainless-steel vat. We performed bâtonnages over the course of the first three months. The wine rested in bottles for six months before release.
Tasting notes Serve at 13°C, 60 minutes after uncorking."
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