The grapes are cultivated in the hills of eastern Friuli Venezia Giulia, between Capriva del Friuli and Cormons. After hand-harvesting the grapes are macerated for 8 hours in stainlesss steel below 10°C. The must is then racked, clarified, and fermentation takes place using selected yeasts, and remains on the lees for at least 3 months.
Complex aromas of white flower and almond. The palate is textural with a citrus and apricot fruit, herbal notes, flinty acidity and a gently rounded finish.
Enjoy with a deli platter of salami and prosciutto, feta and gouda - or dishes with scallops, green beans, artichokes and asparagus.