| Origin |
Cervignano del Friuli (UD) |
| Soil composition |
Prevailing skeleton and fine sands. |
| Vinification |
The grapes are softly pressed, followed by alcoholic fermentation in steel tanks at controlled temperature for about 10 days. |
| Ageing |
Maturation and ageing on the lees in steel and cement tanks, with periodic battonage until bottling in spring. |
| Pairing |
Ideal to accompany hors d'oeuvres and fish dishes, but also first courses based on vegetables, delicate velvety and grilled white meat. |