Grape types: Malvasia, Friulano, Chardonnay
Soil: Ponca, a marl and sandstone rock
Yield per vine: Approx. 1.5 kg per plant
Vine training system: Guyot
Vinification: Low-temperature carbonic maceration (8-10°C), followed by soft pressing. Fermentation in 5hl oak barrels lasts approximately 15 days. Each grape variety is handled separately.
Ageing: Each grape variety undergoes separate control-led reductive ageing in oak tonneaux, on the lees until the following spring with daily batonnage for the first 3 months. The wines are then racked and skilfully blended, enjoying an élevage of 14 months in tonneaux. The wine rests in bottle 4 months before being released.
Wine characteristics: On the nose this wine presents a considerable, pleasant evolving note of flowers and ripe fruit with hints of spices, custard and camomile. In mouth it’s consistent, freshness and minerality enhance the flavours persistence.