Mainly trained in the Guyot system, the vines of our Friulano benefit from marl and sandstone soils of Eocene origin. The healthy and perfectly ripe grapes are harvested by hand, to preserve the integrity of the berry. Carefully destemmed and left to macerate for a short period, the fruit is then soft crushed and the must obtained is allowed to settle. The must ferments in temperature- controlled stainless-steel tanks. After fermentation, the wine settles on the lees for a few months to enhance savoriness, creaminess and aging potential. The bottled wine is then aged in temperature-controlled binning cellars. and the must obtained is allowed to settle. The must ferments in temperature-controlled stainless- steel tanks. The wine is racked into oak casks where the alcoholic and malolactic fermentation are completed. It then settles on the lees to enhance savouriness, creaminess and aging potential. The wine is bottled over the summer. Tertiary aromas will develop over the years to come.

Straw yellow with hints of ripe lemon zest. The nose is intense and enveloping: lychee and rennet apple open the profile, followed by honeysuckle and orange blossom, seamlessly woven with candied ginger. On the palate, full and harmonious, with lily of the valley, chamomile and elderflower lingering gracefully before closing on a pleasing mineral finish of bergamot, mango and pear.