Tocai Friulano “Viotto” – Bianco Igt – Scarbolo

Vinification: Viotto is an experimental Tocai Friulano wine made from grapes affected by Botrytis cinerea mould. The grapes are hand-picked early on September 7. After destemming and crushing, they are pressed, with fermentation occurring using indigenous yeasts at controlled temperatures in steel tanks and finishing in tonneau. Malolactic fermentation occurs naturally. Viotto ages for 12 months in the fermentation tonneau on fine lees, without bâtonnages. After a brief decanting in steel, it is bottled and rests for another six months before release.

Tasting note: A bright straw-yellow colour with a golden hue. Aromas of white peach, citrus, and herbal notes are complemented by hints of almond and toast. The palate is fresh and vibrant, showcasing crisp acidity with flavours of ripe pear and green apple. It finishes smoothly with a touch of minerality.