Grape varieties: Ribolla Gialla.
Production area: Friuli Venezia Giulia between Lestans, Valeriano and Sequals.
Soil composition: clay and limestone soils.
Growing systems: guyot.
Vinification: short maceration on the skins, soft pressing and fermentation in stainless steel tanks. Aging in steel in contact with its own yeasts until bottling.
Food pairings: enjoyed as an aperitif, it is also appreciated with dishes of traditional Friulian cuisine, both from the land and the sea.
It goes well with appetizers and fried fish, oysters and sea truffles, as well as white meat.
Service temperature: 8-10 °C.