Hilly area between Capriva del Friuli and Cormons, East side of Friuli Venezia Giulia.
Manual harvesting of perfectly healthy and ripe grapes followed by 8-hours maceration in stainless steel tanks at a low temperature (< 10°C. ) After the racking and the phases of clarification, with the help of selected yeasts, the alcoholic fermentation takes place at a controlled temperature and the wine remains on the yeasts for at least 4 months. In the spring following the harvest, it undergoes through the phases of clarification, microbiological stabilization and filtration.
Aromas of laurel ande sage, the taste is persistent, harmonious, very enveloping.
Seafood appetizers, also raw, fish dishes, seasoned and blue cheese.