Elderflower Liqueur, Gray Whale Gin, Lemon Juice, Prosseco

D’NULFFOS 75

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Select and harvest ripe Friulano grapes, ensuring they are free from rot or pests.

Harvesting the Grapes

Crush the harvested grapes to release their juice and place them in the fermentation vessel.

Crushing the Grapes

Add 50 grams of sulfur dioxide to the crushed grapes to prevent unwanted bacteria and oxidation.

Adding Sulfur Dioxide

Sprinkle 10 grams of yeast over the mixture to initiate fermentation.

Adding Yeast

Add 500 ml of water to the mixture to ensure proper fermentation consistency.

Adding Water

Cover the fermentation vessel with an airlock and let it sit at room temperature for about 7-10 days, checking the specific gravity with a hydrometer.

Primary Fermentation

Once primary fermentation is complete, siphon the wine into clean bottles to start secondary fermentation.

Secondary Fermentation

Seal the bottles with caps or corks, ensuring they are airtight.

Seal the Bottles

Store the bottles in a cool, dark place for at least 6 months to allow the flavors to develop.

Aging

Friulano Grapes

Sulfur Dioxide (SO2)

Yeast

Water

Fermentation Vessel

Hydrometer

Airlock

Bottles

BORGO CONVENTI Friulano

garlic grilled ciabatta with 3 toppings: caponata | roasted cherry tomatoes | pistachio pesto & stracciatella

Bruschette Assortite

pork belly | mostarda di pere e peperoni | fennel | lemon dressing

Pancetta Croccante

Grigliata di Pesce Misto*

potato dumplings | wild boar ragu | mixed mushrooms | root vegetables | grana padano

Gnocchi al Sugo di Cinghiale

grilled beef tenderloin | red wine reduction sauce | mixed mushrooms | mashed potatoes

Borgo Conventi Friulano Recipe

Descriptors

Tasting Notes

Food Pairings

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