2016 Ronchi di Cialla Pignolo

Collio Orientali del Friuli-Cialla, Friuli, Italy VINIFICATION: Fermentation in in stainless steel tanks, at controlled temperatures by means of indigenous yeasts and then macerated on the skins for 2 to 3 weeks. Following spontaneous malolactic fermentation, the wine is aged in French oak barriques for two years, with occasional battonage. The wine is aged for at least an additional six months before release.