VINEYARD — Located in the municipalities of San Giovanni al Natisone.
KIND OF GROUND — Marls and clays.
GRAPE — Ribolla Gialla
TYPE OF CULTIVATION — Guyot

VINIFICATION AND REFINING —  Mechanical harvesting, with cold maceration in a horizontal press lasting eight hours followed by clarification of the must by decantation. Fermentation occurs in steel barrels at a controlled temperature of 15°C. Once fermentation is completed, the resulting product is not transferred and thus remains to mature in the same containers for about four months, kept at a constant temperature. After this period, bottling is performed, followed by aging in the bottle before the wine begins to be distributed.

ORGANOLEPTIC CHARACTERISTICS — Straw yellow in color with greenish highlights, it offers an aroma of Williams pear, floral and fresh notes, balancing acidity with good persistence.

DRINK WITH — Starters based on fish or salumi and cheese, raw ham, especially San Daniele, pasta with vegetables, white meat.

LONGEVITY — 3–4 years.

SERVE AT — 11 – 12°C.