|Composition of the land
||Marl and sandstone flysch of Eocene origin
||The grapes are carefully destemmed and left to macerate for a short period. Then it is softly pressed and the must is allowed to settle. The must is then fermented in temperature controlled stainless steel tanks.
||After fermentation, the wine was left on the lees in stainless steel containers for six months. The bottled wine is normally aged in temperature-controlled rooms for about two months.
||Friuli traditional aperitif, it pairs with ham, salami and sausages in general, an attractive wine with fish, fresh cheeses and fats.