100% Ribolla Gialla; alcohol: 11.5%; residual sugar: 6 g/l; vineyards in Friuli grown in calcareous-clay soils, rich in microelements; harvested late August; fermented in stainless steel tanks at 62ºF; secondary fermentation with Charmat method at 60ºF with 60 days on lees. Lustrous straw yellow. The aromas are distinct with fresh flowery notes that develop with a delicate grassy note. Fresh-tasting, with a good interplay between acidity and rich flavor. The mineral finish lingers on the palate.