||40% Chardonnay, 20% Sauvignon, 40% Tocai Friulano
||San Floriano del Collio and Cormôns.
||From September to late summer.
||The grapes are picked from overripe bunches and then laid on drying trays.
||The Friulano and Chardonnay berries are dried at a temperature of 8 to 10 °C in a modern drying room, where bottle until late summer.
||Haute cuisine, fish whether oven-baked or served in sauce, veloutés, risottos with truffle and medium-mature cheeses.