|Composition of the land
||Moderately loose-packed, with patches of gravel.
|Plants n. x hectare
||3,800 - 4,000 vines per hectare
||During the period of optimal ripeness, on 4 October.
||With the technique of maceration on the skins at the controlled temperature of +10 to +28 °C for a period of 10 days.
||3 months in stainless steel vats, 12 - 18 months in oak barrels of various origins (from Slavonia and France) and subsequently in the bottle for 6 months before marketing.
||Perfect accompaniment to traditional Friulian dishes, “musetto” and “brovada”, roasted pork shank, roasts in general, the classic bean soup and medium-aged cheeses.