|Composition of the land
||Moderately loose-packed, with patches of gravel.
||50% Friuli 50% single Guyot
|Yield x hectare
||90 quintals of grapes per hectare
||During the period of optimal ripeness, on 14 September.
|| In stainless steel vats for 20 days at a controlled temperature of +18 to +22 °C. Grapes conditioned at +10 °C and vinification without the skins with soft crushing.
||Stored in the cellar at a constant temperature of +12° C, stabilised in refrigeration rooms until bottling.
||Excellent as an aperitif, with main dishes of vegetable soup, exceptional with cured meats and aged cheeses.