Collavini’s flagship white wine. The grapes were picked from overripe bunches and then laid on drying trays. The Friulano and Chardonnay berries were dried at temperatures of between 6 to 8å¡C in a modern, ventilated drying room with almost zero humidity, where they lost between 15 to 20% of their water content, concentrating the sugar content in the grapes. The Sauvignon Blanc grapes were pressed separately, after brief skin contact and were then chilled to block fermentation. The three musts were blended and fermented in steel tanks, followed by maturation on the fine lees until the summer following the harvest.