Tàlis

The grapes come from Dolegna del Collio, from calcareous, stony soils in a cool hillside location. After manual harvesting and destemming, they undergo around twelve hours of cold maceration at 10–12 °C under oxygen exclusion. The must ferments and matures for five months on the lees, 60 % in stainless-steel tanks and 40 % in large oak casks of 20–27 hl, followed by bottle ageing. The wine shows chamomile, citrus fruit, medlar and russet apple, together with fresh acidity, medium body and a long, salty-mineral finish. A particular feature is that it is bottled according to the phases of the moon. ([venica.it](https://venica.it/wp-content/uploads/2024/07/En-TALIS-PINOT-BIANCO-2023.pdf))