The grapes are obtained from the same autochthonous plants which are typical to the collio area. The output per hectare is reduced to better the results.
Traditional process performed in its grape skin at surrounding temperature for a period of 24 hours.
This takes place in steel tanks, left in reduction until the following spring. When in bottles, it will rest for about 2 months.
This wine is characterized with a pleasant mix of perfumes which go from a typical local apple to a chestnut flower. It has a rich, elegant and persistent taste in mouth.