| Grape varieties |
20% Pinot Bianco, 20% Ribolla Gialla, 20% Sauvignon, 20% Friulano/Sauvignon Vert, 20% Malvasia |
| Soil composition |
Marl and sandstone flysch of Eocene origin. |
| Harvest |
Manual, first half of September, in three rounds. |
| Vinification |
The grapes are carefully destemmed and left to cold macerate. Next, the fruit is soft crushed. The must is then cleared by allowing it to settle and then fermented in stainless steel tanks with yeasts selected in Friuli. After three days, the wine is racked into oak casks where the alcoholic and malolactic fermentation is completed. |
| Ageing |
The wine matures in oak casks where yeast lysis took place. Tertiary aromas will develop over the years to come. |
| Pairing |
Shellfish, oysters, caviar, mussels, seaweeds and other salty flavors; its a particularly good match with vegetables and light meats with delicate and rich dressings. |