100 % Ribolla gialla. Deep straw yellow with greenish highlights. The refreshing yet very complex nose reveals sensations of spring flowers, apple and lemon leaves. The harmonious progression on the palate combines power with freshness. All the fruit is destemmed. Eighty per cent is cold-macerated for 48 hours and then crushed and fermented in temperature-controlled stainless steel tanks at 16-18 °C. The remaining 20% is macerated for four days with the cap and then pressed, completing alcoholic fermentation in 25-hectolitre oak barrels. Partial (50%) malolactic fermentation further matures the wine, which stays on the lees for eight months before going into bottle.