Vineyards located at the entrance area of the estate.
100-130 mt a.s.l.
Flysch consisting of stratified Eocene marl and sandstone.
7000 vines per Ha.
First week of September.
Destemming, static decantation of the must for about 20 hours at 10° and fermentation with temperature control at 16-18° in steel tanks. Once decanted, the wine stays on fine lees for about 6 months.
The wine is straw-yellow, with greenish hints; on the nose it has a subtle scent of floral aromas and bitter almonds; on the palate the wine shows structure; it is tasty and dry, with a pleasant, bitterish aftertaste.
Low-fat appetizers (San Daniele ham), soups and seafood dishes.