This natural wine is made from friulano vines averaging 50 years in age, grown at 200 meters above sea level on red clay.
Similar to the ribolla gialla, the grapes are macerated for 5-10 days before being pressed and fermented with native yeasts in stainless steel. The wine is then raised an additional 10 months in stainless after malolactic conversion is complete. An additional minimum of 3 months of bottle aging takes place before release.
Perfect with lobster or shrimps. At home we drink it around 12-14 degrees.