| Origin |
Fraz. Spessa - Cividale del Friuli (UD) |
| Soil composition |
Hill, clayey, consisting of layers of marl and sandstone of Eocene origin. |
| Harvest |
First ten days of September. Hand in the box. |
| Vinification |
In white, with soft pressing and fermentation at controlled temperature. It follows a period of aging on its lees until the moment of bottling which takes place the following spring. |
| Pairing |
Perfect with boiled and grilled fish, crustaceans, molluscs and delicate soups. |