GRAPE VARIETIES: Ribolla Gialla, Malvasia and Friulano.
SOIL: hilly area, known as “ponca”of heocenic origin, it consists of friable marlstone with good water retention properties, and is typical of the Collio zones.
TRAINING SYSTEM: High intensity Guyot.
VINIFICATION: cryomaceration of the grapes in a ganimede winemaking plant for 24 hours. Pressing and flotation with the use of inert gas. The must is fermented 50% in thermo-conditioned stainless steel (and then kept for 10 months on the noble lees), 25% in natural Slavonian oak tonneaux and 25% in medium toasted Slavonian barriques.
AGING: in stainless steel tanks at a constant temperature of +12°C. The wine undergoes cold stabilization before bottling.
 
COLOR: straw yellow.
AROMA: ripe fruit (especially apricot) accompanied by light hints of vanilla.
TASTE: dry, harmonious, persistent of excellent structure, expresses hints of orange peel.
PAIRING: excellent with roasted white meats (Turkey), vegetable souflè, eggs based dishes, lovely with fresh or flavored cheese.
SERVE: at a temperature between +11° and +12°C. Uncork just before serving.
CONSUMPTION AND AGING POTENTIAL: well stored, can age evolving it’s caracter for many years.
ALCOHOL: 14.5% vol*
(* Depending on the year, the analytical values may vary slightly