Zone of production: San Canzian di Isonzo (UD), Italy.
Soil: Moderately loose-packed, with patches of gravel.
Training system: Mainly single Guyot with 4,000 vines per hectare, short pruning which limits grape production, making it more complex and structured.
Vinification: Vinification without the skins through soft crushing and grape conditioning at +10° C.
Must to fruit ratio: 68%.
Fermentation: In stainless steel vats for 18 days at a controlled temperature of +18° to +22° C.
Ageing: Stored in the cellar at a constant temperature of +12° C, stabilized in refrigeration rooms until bottling.
Colour: Straw yellow with lightly amber-colored tinges.
Aroma: Fruity and floral, banana, pineapple and wisteria flowers.
Taste: Persistent, excellent body and correct balance.
Pairing: This is the classic fish wine; excellent with risotto and vegetable soups; also pairs well with light white meats and sweet cheeses.
Serve: At the temperature of +11° to +12° C. Uncork just before serving.
Consumption and ageing potential: Excellent if consumed young. If well stored, its personality is maintained or even improves, even after 2 or 3 years.