Caprizi is the Friulan word for “caprice”, which is the idea behind the origin of this product. A blend of varieties from the vineyards on the sun-kissed hill slopes to which the wine owes its generous extract, varietal typicity and late harvest.
Low-temperature carbonic maceration (8-10°C), followed by so pressing. Fermentation in 5hl oak barrels lasts approximately 15 days. Each grape variety is handled separately.
Each grape variety undergoes separate controlled reductive ageing in oak tonneaux, on the lees until the following spring with daily batonnage for the rst 3 months. e wines are then racked and skilfully blended, enjoying an élevage of 14 months in tonneaux. Once bottled, the wine rests at least 4 months before it is released.
On the nose this wine presents a considerable, pleasant evolving note of owers and ripe fruit with hints of spices, custard and camomile. In the mouth it is consistent and the pronounced freshness and minerality enhance the depth and persistence of the avours.