Straw yellow colour. Bouquet: intense, flowery and fruity. Flavour: fresh dry, with good body and long finish in mouth.
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FIRST PRODUCTION YEAR: 2004
PRODUCTION ZONE: Farra d’Isonzo (Gorizia)
GRAPES: Ribolla Gialla 100%
ALTIMETRY: 110 meters above s.l.
SOIL TYPE: Marl and sandstone of oceanic origin
TRAINING METHOD AND PLANTS IN PRODUCTION: Guyot
AVERAGE AGE OF PLANTS IN PRODUCTION: 15 years
HARVESTING PERIOD AND METHOD: 2nd decade of September, manual harvest
FERMENTATION VATS: aging stainless steel and amphora
YEAST: Selected
FERMENTATION TEMPERATURE: 18°-20°
FERMENTATION PERIOD: 7-12 days
