Grape varieties: Ribolla Gialla.
Production area: north of Venice, at the feet of the Alps, in the area called “Grave Friulana”.
Soil composition: loose, well aired soil, mainly composed of typical calcareous white river stones dragged down by the Alpine brooks.
Growing systems: guyot.
Vinification: early harvest and low production in order to preserve the grape acidity. The cuvée refines in stainless steel tanks on its own yeasts until the following spring, when the riddling takes place. The rest on yeasts continues for 24 months and is followed, after dégorgement, by 9 months of refining in bottles.
Food pairings: it can be a sophisticated aperitif and very pleasant throughout a meal to accompany light dishes based on vegetables and fish.
Service temperature: 6-8 °C.