Black Fruits, Violets, Spice

Friuli / Red / Teran / Organic

The wine is produced from vines aged 10 to 45 years, grown at an altitude of 200-300 meters above sea level with south-west exposure in "Terra Rossa," a silicious red soil rich in iron. The process includes 10 days of maceration on the skins in medium wooden barrels, 12 months of maturation in small to medium wooden casks, followed by 12 months in 25Hl wooden casks, and finally 4-6 months in the bottle before release.

Notes on the Producer

Boris and Sandi Skerk are undoubtedly two prominent members of the Friulian winemaking scene, thanks to their renowned winemaking techniques with a long maceration for white wines. This area of Carso, then, is mostly rocky and the lives struggling to find nourishment. And it is precisely this effort that makes the plant stronger and, in the right hands, it gives the wines a unique character. entire process is natural, not because it is the trendy thing to do, but because it does not make sense to Sandi to make wine any other way. When asked about the style of winemaking that seems to be the trend in the Carso DOC, ie. long skin contact for the whites, Sandi talks about the great respect he has for his grandfather, who also made wine on the family's property, and about wanting to follow his technique. Making wine before it was common to use SO2 as a preservative, Sandi's grandfather used the technique of extended skin contact for his white wines. The tannins in the skins protect the wines from oxidation, allowing Sandi to use very little SO2 in his winemaking.