Grape types: Friulano
Soil: Ponca, a marl and sandstone rock
Yeld per vine: Approx 1,5 kg per plant
Vine training system: Guyot
Vinification: Skin maceration is done at low temperature (8-10°C). Soft pressing follows and fermentation is done at controlled temperature for a period of about 15 days.
Elevation: In steel tanks under controlled reduc-tion on the lees until the following spring. Once in the bottle, the wine ages for a couple of months.
Wine characteristics: This wine has pleasant ripe fruit and flower smells which mix together and are completed with delicate fragrance and taste.
Ageing potential: 3 to 5 years