Friuli Venezia Giulia, Doc Collio, Oslavia and San Floriano

Marl - Sandstone, poor organic substances “Ponca”

5500 kg/ha

4800 - 6500 plants/hectare (Guyot)

The grapes are harvested and destalked manually, and the pomace placed in stainless steel fermenting vats where fermentation begins with indigenous yeasts and contact with the skins for 19-21 days. Regular pum-povers occur during this period. Pumping the must into concrete vats follows fermentation, where malolactic fermentation takes place. The wine is then transferred to french wood barrique for 24 months, then aged in bottles for at least 24 months.

Brilliant ruby-red in colour, full bouquet, fragrant with hints small red fruits. Light herb taste, dry, savoury, which tends to become more refined and harmonious with age, almost velvety with a colour tending towards garnet-red.