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With good structure and acidity, when young it has a floral and fruity aroma. When aged, this wine takes on a fragrance that evokes bread crusts and aromatic herbs. It is composed of at least 50% Pinot Bianco; the remainder is made up of Friuliano and Ribolla Gialla in variable percentages.

Partial ageing in oak barrels for Pinot Bianco and Friuliano gives this wine perfect body and elegance.

50% Pinot Bianco
50% Friulano and Ribolla Gialla


Training system: Guyot, spurred cordon, double arched cane

System density: 5680 vines per hectare

Yield: 50 quintals per hectare

Vineyards year of planting: 1991- 2002


Wine making

Manual harvesting in trays, differentiated by variety, de-stemming of grapes, cooling and maceration of the grapes.

Fermentation: 70/80% of must fermented in stainless steel at 15°; 20/30% (Pinot Bianco and Friuliano) fermented in oak barrels

Wine time on the lees: 6 months

Assembled and bottled: June

Non-sterile filtration

Recommended ageing: at least one year in the bottle

Pairings: seafood dishes, risotto, timbales, ravioli, fritters with potatoes

Serve at 14°C.