Kret Friulano Friuli Grave DOC 2022 - Valentino Butussi

Grape variety: pure Tocai Year of planting vineyards: 1965 Total Company hectares of vineyards: 16.00 Soil: Soil of alluvial origin, pebbly and of good fertility Yield per hectare: 70 – 80 HL / ha Vines / hectare: 4,000 – 4,700 Training system: Cappuccina Harvest The hand-picked when the grapes reach maturity, which takes place towards the end of September, beginning of October. Vinification After destemming and crushing, the crushed grapes are immediately cooled down to the required temperature of 12°C and left in contact with the skins for 12 – 16 hours. In this the ace of time the natural enzymes of the must allow a release of the aromatic components, linked to the skin, accentuating the structure and the typical varietal characteristics of the vine. After this period the must is delicately separated from the skins, decanted and fermented at a controlled temperature for about 20 days. Refinement: 6 months in steel barrels and 2 months in the bottle Number of bottles produced per year: Line that has recently entered the market Characteristics of the wine The color is light yellow-gold. The bouquet has a slight saline note in the nose, accompanied by subtle aromas of wild flowers. There are those who find traces of leaf of geranium or hay. The wine has a creamy structure and texture. Some find out traces of apricot on the palate. Historical notes The origins of this vine are still very controversial and uncertain. It definitely hasn't nothing to do with the various grape varieties of the Hungarian Tokaj area. Serving temperature: 10-12°C DATA SHEET Total acidity: g/l 4.98 Total alcohol: % Vol. 12.35 Net dry extract: * Total sulfur dioxide: g/l 17.40 mg/l 82.00 * Demeter specification: 70 mg/l for red wines, 90 mg/l for white wines. * European Organic Regulations: 100 mg/l for red wines, 150 mg/l for white wines.