||By hand in small cases; second week of September.
||Thirty per cent of the fruit is cold-macerated for 48 hours. The musts obtained are inoculated straight away and alcoholic fermentation takes place in stainless steel at controlled temperatures of 18-20 °C. The wine stays in contact with the gross lees for ten months, undergoes 50% malolactic fermentation and is racked just once, enabling it to keep the matière it derived from its terrain as intact as possible. The two lots of wine are kept separate until June, when final blending and bottling takes place.
||A versatile wine that can be partnered equally well with a wide range of dishes, from pasta, rice and soups to white meats. The sheer power of Tocai Friulano Vigne Cinquant’Anni is reminiscent of the world’s finest red wines.
||Price Le Vigne di Zamò Friulano no name 2016 HK$ 250.00