The climate and gravelly soils of the Isonzo plain are ideal for this grape variety, which prefers warm, dry soils not too far from the sea.  

Fermented in steel, it always has a characteristic salty acidity and long body, with a distinctive, highly recognisable personality.  

Marine sensations are apparent on the nose, along with notes of star anise and ripe fruit, together with the typical spiciness of Isonzo wines

Our vineyards are situated on the small plain created by the tributaries of the Isonzo, which extends from the hills of the Collio region towards the Adriatic Sea.

The poor, stony, dry soils are ideal for viticulture.
Indeed, poor soils are very important to limit the vigour of the vines and prevent excessive production.

Our vineyard strategies have always respected the distinctive nature of the soil, whose low fertility makes them perfect for high-quality viticulture.
Our vineyards are all single-Guyot pruned and vertical-trellis trained, with a high vine density to promote root competition and canopy restriction.
During planting, great attention is paid to the selection of clones and rootstocks, which must be suited to our soils. Green cover is planted in alternating rows.
The wines vary according to the grape varieties and average yields are around 1–1.5 kg per vine.

Pairing Suggestions: It is ideal served chilled with grilled fish or baked white fish. It is also an excellent aperitif and a summer wine par excellence.

Maturation: Wine processing: white Maceration: cold-crushed for 12–18 hours Crushing: destemmed grapes Fermentation: at a controlled temperature of 19°C with cultured yeasts Ageing and storage: in steel on the fine lees until bottling Malolactic fermentation does not take place