| Origin |
San Martino al Tagliamento (PN) |
| Climate |
Altitude: 80 m. a.s.l. Exposition: South/East. |
| Vinification |
After harvesting the grapes pass throught a destemmer-crusher and the press where they are left to macerate at a temperature of 5 °C for 25 hours. The following day, thanks to selscted ueasts, alcoholic fermentation begins which at a temperature of 18 °C develops for twenty days, and then ocne the fridge is switched off, malolactic fermentation kicks in. |
| Ageing |
After 5-6 months on the lees, the wine is prepared for bottling. |