Variety:
Friulano and Sauvignon Blanc
 
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:
5.000 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:
10 years average
 
Vineyard exposure:
South, south-east, south-west, west
 
Vineyard treatments:
Covering treatments; copper and mined sulphur
 
Soil working:
Spontaneous ground cover and cover crop
 
IN THE CELAR
 
Winemaking:
Spontaneous fermentation in concrete vats and stainless steel
 
Maturation:
12 months, ageing on the lees
 
Number of bottles: produced
12.000
 
Alcohol content:
13,5 % vol
 
Reducing sugar:
0,2 g/l
 
Total acidity:
5 g/l
 
IN THE GLASS
 
Sensory profile:
Dry white wine, flower-led nose, savoury mineral-edged palate
 
Food matchings:
Vegetable soups, white meat, fish dishes, tapas
 
Serving temperature;
10-12 °C