Description
Coming from the alluvial soil of western Friuli in the heart of the Prosecco Doc area, rich in calcareous, sandy and clayey elements, Perlae Naonis is destemmed, softly pressed, decanted and fermented in steel tanks for 8-10 days at a temperature of 16 ° C-18 ° C. After the slow refermentation in autoclave and the long aging on the yeasts, this wine making gem of the North-East shows an enchanting brilliant straw yellow, and gives off a full and round taste, pleasantly persistent on the palate.
