Wine region: Goriška brda
Variety: 50% Yellow Ribolla, 40% Chardonnay, 10% Glera
Method of production: classical method
Maturation: 6 months in inox tanks & at least 24 months in bottles
Residual sugar: to 4 g/l (no liqueur d’expedition added)
Wine serving temperature: 4–6 °C