| Origin |
Cervignano del Friuli (UD) |
| Harvest |
First ten days of September. Harvested at the first light of day, the grapes are pressed obtaining the separation of the must from the skins, followed by a natural cold decantation. |
| Vinification |
The fermentation takes place in steel tanks at controlled temperature for about 10 days. |
| Ageing |
Maturation and refinement on the lees in steel barrels, with periodic battonage until bottling in spring. |
| Pairing |
Ideal to accompany fried fish, delicate appetizers, soups and steamed fish. Also excellent as an aperitif wine. |