Grapes are selected from the highest and sunniest spots, destalked and left with their skins in big open-topped vats for the alcoholic fermentation, wild yeasts only and no refrigeration. After a light pressure wines are racked to big Slavonian oak casks and left with the fine lees at less two years.

Vineyard: San Floriano del Collio, exposed South-East, marl and sandstone - Flysch, 250m a.s.l.)

Grapes: Ribolla Gialla 100% (20 years old vines)

Fermentation of grape musts: AAlcoholic fermentation in open topped vats with no refrigeration and no added yeasts

Ageing: In large Slavonian oak barrels (15 - 25 hl) for minimum 24 months on the fine lees

Bottling: bottled by free fall without sulphites addition and no filtration