Growing area: on the hill in the municipality of Prepotto.
Grape harvest: by hand in a box, done in different stages in September.
Vinification: 70 % of the grapes are cooled and softly pressed and 30 % are raised. The must is statically decanted at a cold temperature and fermented in cement at a controlled temperature (part of it also macerates on the skins for a few hours).
Refinement: 10 months in temperature-controlled cement tanks.
Organoleptic characteristics: straw yellow colour, fruity, floral and mineral nose. In the mouth fresh and full bodied. It has typical hints of bitter almond, sage, pear, apple.
Advice and combinations: Serve at 10-12°C, excellent with the famous San Daniele ham, with salami and with sausages in general. It forms the perfect pair in combination with fish dishes, fresh cheeses, shellfish, side dishes of mushrooms, truffle toppings, baked first courses, omelettes.