||San Giovanni al Natisone (UD)
||Cordon trained for 40 years and Guyot.
||The must from the pressing, characterized by the absence of rotation of the press and by the slow, gradual increase in pressure, is put in a stainless steel tank for a light cold settling and after 24 hours, 50% of the product is distributed in steel barrels and 50% in Hungarian oak barriques chosen for alcoholic fermentation.
||After 8 months of refinement in barriques, characterized by a very fine wood and by a very light toasting of the fruit on the final product, the finished wine is bottled.
||Italian starters, especially with cured ham (San Daniele); goes well with soups and pasta, salted fish, white meat in delicate, light sauces, and fresh soft cheeses.