Variety:
Friulano (Tocai Friulano)
 
IN THE VINEYARD
 
Soil:
Flysch, interbedded clayey-textured marl and sandstone
 
Planting pattern:
Small parcels surrounded by woodland
 
Vineyard location:
Hillslope terraces
 
Training system:
Single Guyot
 
Average density:
4.800 vines per hectare
 
Average yield:
About 1.2 kg per vine
 
Elevation:
200-300 metres above sea level
 
Harvest method:
Bunch selection and manual harvest using small cases
 
Average age of vineyards:
50 years average (mostly vineyards planted in 1960s)
 
Vineyard exposure:
South, south-west, west
 
Vineyard treatments:
Covering treatments: copper and mined sulphur – organic agriculture
 
Soil working:
Spontaneous ground cover and cover crop
 
IN THE CELAR
 
Winemaking:
Spontaneous fermentation with native yeasts in concrete vats
 
Maturation:
12 months, ageing on the lees
 
Number of bottles: produced
7.000
 
Alcohol content:
13,5 % vol
 
Reducing sugar:
0,2 g/l
 
Total acidity:
4,5 g/l
 
IN THE GLASS
 
Sensory profile:
Dry white wine, fruit-led nose, savoury mineral-edged palate, fine almond at the back palate
 
Food matchings:
Vegetable soups and velouté sauces, cheese, white meat, fish
 
Serving temperature;
10-12 °C