After destemming, the must and pulp underwent a cold maceration on the skins, followed by a gentle pressing to separate the grapes from the skins.
Fermentation took place in temperature controlled stainless steel tanks.
The wine aged on the lees for several months before being bottled. Production area: Villages of Farra d’Isonzo (elevation: 80 m above sea level), San Floriano (elevation: 250 m / 820 feet above sea level) and Cormòns (elevation: 80 m / 262 feet above sea level), all in the Collio DOC.
Type of Soil
The Collio’s hilly terrain, formed during the Eocene period, is composed of layers of sandstone and loam rock (limestone and clay) that were once the ocean floor. Today the sea, which is about twenty kilometers (12 miles) away, and the nearby Alps send afternoon breezes over the vineyards, cooling the grapes after a warm day of sun.Proximity to mountains and sea, along with the mineral-rich but poor soils, create the ideal situation for producing complex, well-structured wines that are very age-worthy. These soils are impermeable so rainwater flows off their surface, producing little erosion and preventing standing water.