From multi-year commitment of our company in the research and rediscovery of the original local growing and winemaking methods, we have achieved an obligatory stop: the true ’white’ from Gorizia: Friulano, Istrian Malvasia and Ribolla . Grapes harvested when fully ripe. maceration with the skins in open vats for more days, based on experience gained over the years. spontaneous fermentation at cellar temperature with continuous manual punching. Long aging of minimum 24 months on the fine yeast in large Slavonian oak barrels.