Its presence in the Collio is widely documented since ancient times. Traditionally combined with Tocai Friulano and Malvasia Istriana in mixed vineyards, it is now also offered in purity
The manual harvest is carried out in the third decade of September, subsequently, short maceration, soft pressing, static decanting and fermentation in stainless steel at a controlled temperature; aging on the lees until March
It has a lively straw yellow color and a fruity and pleasant scent. The flavor is lively and harmonious with excellent flavor.
Wine with good aging potential in the bottle
Taste it at a temperature of 12 ° C. It goes well with seafood and delicate fish dishes.