Valeris, Collio DOC from Cantina Muzic is a wine that enchants for its finesse and elegance, combined with the typical minerality of the Friulano grape variety. From vineyards located in the municipality of San Floriano del Collio, in particular in the localities of Bivio, Valerisce and Asci, an area characterised by a cool and breezy climate, with large temperature swings between day and night. These conditions favour optimal ripening of the grapes. The soils here consist of stratified marls and sandstones of Eocene origin, rich in minerals that give the wine unique characteristics. Friulano, an indigenous Friuli Venezia Giulia grape variety, is distinguished by its versatility and its ability to adapt to different climates and soils. Manual harvesting takes place within the second ten days of September. The vinification of Valeris begins with the destemming of the grapes, which undergo pellicular maceration for 12 hours at a controlled temperature. This process allows the most delicate aromas and flavours to be extracted from the skins. This is followed by soft pressing and cleaning of the must by static decantation. Alcoholic fermentation takes place in steel, at a controlled temperature to preserve the wine's freshness and vivacity. Refinement on the noble lees, or "sur lie", in steel tanks for at least four months completes the vinification process, giving the wine complexity and harmony. Straw yellow in colour with greenish highlights, the nose offers intense and persistent aromas. Floral hints stand out, such as acacia and white flowers, combined with delicate notes of white-fleshed fruit, such as peach and pear. Over all, then, hints of citrus fruits, such as lime and cedar, and mineral nuances that give the wine a fresh and refined character. In the mouth, the Valeris conquers with its elegance and minerality. The medium structure, well balanced by lively acidity, gives a pleasant and harmonious sip. It goes well with fish or vegetable starters. It is perfect with light first courses, such as risottos or pasta salads, and second courses, again based on fish, sea or lake.