| Origin |
Cervignano del Friuli (Udine). |
| Soil composition |
Prevailing skeleton and fine sand. |
| Harvest |
Third decade of September. |
| Vinification |
The grapes are softly pressed, followed by alcoholic fermentation in steel tanks at a controlled temperature for about 10 days. |
| Ageing |
Ageing and refinement on the lees in steel and concrete tanks, with periodic bâtonnage until bottling in spring. |
| Pairing |
Ideal for accompanying appetisers and fish dishes, as well as vegetable-based first courses, fine soups and grilled white meats. |