| Grape varieties |
40% Chardonnay, 40% Friulano/Sauvignon Vert, 20% Sauvignon |
| Origin |
San Floriano del Collio and Cormôns. |
| Fermentation period |
From September to late summer. |
| Vinification |
The grapes are picked from overripe bunches and then laid on drying trays. |
| Ageing |
The Friulano and Chardonnay berries are dried at a temperature of 8 to 10 °C in a modern drying room, where bottle until late summer. |
| Pairing |
Haute cuisine, fish whether oven-baked or served in sauce, veloutés, risottos with truffle and medium-mature cheeses. |