The destemmed grapes are left to ferment with their skins in a large vat for 8 days using only indigenous yeasts and without forced cooling. The skin contact gives to wine a very intense color which can vary, depending on the degree of ripeness of the grapes, from dark amber to intense rosé. After light pressing, the wine is transferred to the lower aging cellar, where it remains on its yeasts in large Slavonian oak barrels for 15 months, until bottling.

Vineyard: Sovenza (San Floriano del Collio and Oslavia, north-east exposure, marly-clayey soil, 250m a.s.l.)

Grapes: Pinot Grigio 100% (average age 30 years)

Fermentation: Spontaneous alcoholic fermentation in oak vats with the skins without forced cooling and without inoculation of selected yeasts

Maturation: in large Slavonian oak barrels (15 hectoliters) for at least 15 months on its own yeasts

Ageing: in laying bottles in the cellar for 12 months.

Bottling: by gravity without adding sulfur dioxide and without filtration