||Capriva del Friuli (Gorizia)
||Clay and hilly marly soils of Eocene origin.
||Manual. Last decade of August and first decade of September.
||Fermentation in steel tanks.
||In stainless steel tanks for 8 months. Minimum 5 months in bottle.
||Excellent as an aperitif, well matching with various vegetable dishes, asparagus in particular, seafood and soups. Ages well gaining body.