The grapes are obtained from the same friulan autochthonous plants in the hilly areas with good exposition to sun such as to obtain good rich extract and typical variety.
Skin maceration is done at low temperature (8-10°C). Soft pressing follows and fermentation is done at controlled temperature for a period of about 15 days.
In steel tanks with controlled reduction where it lies till the following spring. Once bottled, it rests for two months.
This wine has pleasant ripe fruit and flower smells which mix together and are completed with delicate fragrance and taste.