In our opinion, Friulano at its best.

To make this wine, bunches are harvested at two different times. First ones are traditionally pressed and fermented in barrel, while the late ones are left to dry on mats for 3 weeksd before pressing. Needless to say, frequent batonnages accompany this wine for a year of ageing.

Malolactic fermentation takes place in both the two wines, and just some days before bottling we decide the final blend.

It's a rich and complex wine, with several layers of fruit, cream and butter. You will find inside the crispiness of this varietal and the richness given by one year of ageing on its own yeast, the sweetness given by the FRench oak and the full flacour our soils are able to give to our wines.

Almost winter in the combinations, it marries dishes rich in flavor: first courses and risottos, white meats and baked stews.