The Malvasia Istriana grapes are hand harvested from Brazzano di Cormons, province of Gorizia, along the Slovenian border. Gentle whole bunch pressing (no prior de-stemming). Spontaneous ferment in stainless steel using native yeasts. The lees are transferred to used French oak for 30 days, the purpose of which is to cleanse the lees to avoid their reductive effect, by the biochemical interaction between the tannins of the oak and the organic matter of the lees. Once the lees are reintegrated with the wine they have an anti-reductive effect, opening the wine and naturally stabilizing all potential instabilities (acidic, proteic, etc). The wine matures on the oaked lees for 12 months in stainless steel. After this time, the wine is bottled with a light filtration.