GRAPE VARIETY:: 100% Ribolla Gialla.

ORIGIN: Friuli Venezia Giulia, our own vineyards.

SOIL TYPE: Medium texture, clayey.

VINIFICATION: Grapes vinified white, soft pressed and then cold decanted. The resulting must is transferred into steel tanks, where it completes fermentation on carefully selected yeasts over ten days at a controlled temperature of 18-20 °C. The ‘base' wine is placed in a pressure tank for prise de mousse, where it ferments on active yeasts for 18-20 days at a controlled temperature of 14-16 °C. When the required overpressure is reached (approx. 6 bar) the mass is cooled at -4 °C to stop fermentation and commence stabilisation. It is then held at controlled temperature for at least 6 months so that it matures naturally on its lees. The final step is filtering and isobaric bottling.

COLOR: Deep straw colour with fine, lingering perlage.

SCENT: Intense, enveloping aroma, with elegant floral hints reminiscent of acacia blossoms and wisteria, joined by delicate scents of white pulp fruit.

FLAVOUR: The flavour is fresh and well-balanced, with an extremely pleasant end taste.

SERVING SUGGESTIONS: A versatile wine, easy to drink and particularly good as an aperitif, with entrees and appetizers in general, and with cheese and fat-free processed meat. Ideal throughout the meal, with either fish or white meat.