The infusion period lasts from two to eight weeks, depending on the aromatic fraction required. During the first few days of infusion the floral components of acacia and elderflower are extracted. Then come the honey notes and ripe fruit, especially Golden Delicious apples and cooked pears. Further infusion gives very pleasant hints of gooseberries.
An amazing blend of Ribolla Gialla, native to Friuli, Malvasia and Riesling, the wine has a perfumed scent of oranges and flowers and is slightly reminiscent of fine Viognier and Gewurztraminer. Wonderful un-oaked fruit expression.