Grape varieties: Sauvignon blanc.
Production area: Magredi, at the feet of the Carnic Alps of Alta Grave Friulana in north eastern Italy.
Soil composition: loose and aerated soil, very rich in calcareous stone from Grave (white rounded stones called “Claps” in the local dialect), dragged along by the flooding of Alpine torrents.
Training system: guyot.
Vinification: low yield. Manual harvesting of the grapes and cold maceration before fermentation, partly in stainless steel tanks and partly in wooden casks. Long ageing on the lees for about 12-14 months and then in the bottle before release.
Food pairings: perfect with fried and raw fish, especially prawns, oysters and sea truffles. Ideal to enhance baked fish dishes and omelettes or quiches, enriched with aromatic herbs.
Service temperature: 6-8 °C.