Grapes are harvested by hand when the aromatic peak, determined by a systematic tasting from August to the second half of September is reached. Part of the grapes are late-harvested adding richness, complexity and over-ripe notes. Steps are taken to exclude oxygen throughout vinification. After destemming and crushing, we allow 4-8 hours of skin contact at 6°C to enhance flavour and colour. During the aging in stainless steel tanks we employ battonage weekly. About 30% of the Friulano takes alcoholic and malolactic fermentation in 5 hl tonneaux.
Tové has an intense straw-yellow colour, with a heady bouquet redolent of fruits and flowers. The palate is smooth, mineral and savoury. The finish combines refreshment and refinement.
The suggested temperature that Tové be served is 14°C. It pairs well with Prosciutto di San Daniele, white meat and fish dishes.