Obtained 100% from Ribolla Gialla grapes, perhaps the oldest vine of the Collio, which some identify with the Evola of the ancient Romans. At the IV Austrian Oenological Congress, held in Gorizia in 1891, this vine was considered “the best of all and deserving in every respect of further cultivation, since the siliceous marls or limestones that dominate there – the so-called opoche – (…) are for Ribolla yellow the preferred soils”. Traditionally the grapes are cryomacerated for 24 hours, after which they are pressed and fermented at controlled temperatures. The wines are stored "sur lie" until bottling. In the glass we see it pale straw yellow. Its pleasant bouquet is unmistakable, extremely varietal with aromas of citrus, delicious apple and notes of cream. On the palate it has a fragrant entrance, with a succession of corresponding sensations which, in the finish, leave room for elegant flavors of apple. It should be served cool, around 8 – 10° C, as this is how you can capture all its fragrance.