Today, the representatives of the second generation continue the deep traditions and devotion to nature and love of wine of Giuseppe Petrussa, the founder of Petrussa winery. Seedling density – 4000 pcs. / ha. Residual sugar – 194 gr. / ltr. The grapes used to make this wine are grapes grown in the municipality of Prepotto Cividale del Friuli in the Friuli Colli Orientali region. Mololactic fermentation, maceration with skins in stainless steel barrels to extract more fertility, later 24 months. aged in French oak barrels. The bunches of grapes are affected by Botrytis, or else by the noble rot, the gray bunch. Polygonal, majestic, viscous, very bright, expressive, balanced sweetness with fresh acid and long-lasting aftertaste. It is characterized by the scents of roasted peaches, maple syrup, candied figs, beekeeper’s room, tea tree, cardamom, dried apples, orange blossom, coffee, honeycombs, nutmeg.
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