Like Friulano it is one of the indigenous grape varieties with a long tradition in Friuli. The de-stemmed grapes are macerated with the skins in vats full of carbon dioxide at 8 ° C for a variable period between 12 and 15 hours. They are then softly pressed (always in the absence of air) with the "Champagne method", thus obtaining a rich, fragrant and delicately aromatic must, to be decanted with only the help of the cold. Fermentation takes place in steel tanks with the use of selected yeasts at a temperature ranging between 14 ° and 16 ° C. After a slow maturation "sur lies", which continues in steel, it is always bottled in the absence of air.
Straw yellow in color with marked greenish reflections, the nose is fragrant, with notes of green apple, lime and grapefruit peel. In the mouth of lively freshness, it closes pleasantly fresh with a long finish.