The Ribolla Gialla grapes grow on the 30ha Vidussi estate in the eastern part of the Collio zone. After harvesting and pressing the must undergoes slow fermentation at low temperature with selected yeasts. Following two months on lees the wine second fermentation takes place in small pressure tanks with extended ageing on yeast.
Fresh citrus and delicate stone fruit aromas with notes of white flower. The palate is lightly honeyed with zesty ripe fruit and lemony acidity, balanced by a weight, creaminess and a persistent mousse to give length.