| Origin |
Capriva del Friuli (Gorizia). |
| Climate |
Hillsides near the winery facing south, east, and west. |
| Harvest |
September. Perfectly ripened grapes are hand-harvested during the chilly early hours of the day. |
| Vinification |
The bunches are then quickly carried to the wine factory where they are gently pressed. After an initial racking, the first must is pumped into temperature-controlled vats for fermentation. |
| Ageing |
The wine is kept on its lees for at least 8 months before bottling, 8-9 months after harvest. |
| Pairing |
Ideal for appetizers, fish courses, raw tuna or salmon, starters with shellfish, and light main courses. It pairs with "Cjarsons della Carnia", a typical filled pasta from Friuli-Venezia Giulia. |