Let's start with the vineyard, planted in 2006. We are in Cormons, in the heart of productive Friuli. Here Castello di Spessa cultivates the Ribolla Gialla grapes used to produce this fresh, fragrant sparkling wine made with the traditional Charmat Method. Harvesting begins in the last ten days of August, when the Ribolla has already had a chance to develop aromas and fragrances, without losing freshness and natural acidity. Delivered to the winery, the grapes are pressed in a soft process to preserve the integrity of the skins. Before fermentation, the must obtained is then cold decanted to remove any impurities. Alcoholic fermentation takes place at a controlled temperature, after which the wine is racked off and left to mature on its fine lees until March, when it is finally placed in an autoclave to begin the delicate frothing phase. Pale straw yellow in colour with fine and persistent perlage, this sparkling wine reveals delicate notes of hawthorn and white peaches on the nose. On the palate, however, it is super fresh and delicate, with an absolutely remarkable aromatic length. Excellent as an aperitif (one bottle will certainly not be enough), it proves to be a perfect wine for the whole meal. Excellent, in particular, with raw fish, fried fish and risottos. It is also perfect with a fresh summer snack of mozzarella or sheep's milk ricotta.