Ribolla gialla, Tocai Friulano, Sauvignon, Pinot grigio, Riesling. Golden yellow in hue. The nose reveals a light, appealing fragrance of crusty bread, apple and straw. The attractively fresh-tasting palate has restrained fruit and aromatic herbs. Grape types are selected and vinified separately as they have different ripening periods. Seventy per cent of the fruit is crushed straight away. The must obtained is allowed to settle and then ferments in temperature-controlled stainless steel tanks. The remaining 30% (Riesling and Sauvignon) is cold-macerated for 48 hours before crushing and subsequent alcoholic fermentation in stainless steel at controlled temperatures of 18-20 °C. Partial (50%) malolactic fermentation and six months of lees contact prepare the wine for bottling.