The 2025 vintage grew from vineyards planted in 2002 at an average altitude of 60 meters above sea level, where a density of 5,500 plants per hectare allows for controlled yields. A mild spring and temperate summer facilitated even ripening, preserving the sharp acidity and mineral profile characteristic of the site. Following a late August harvest, the winemaking team utilized stainless steel tanks for the majority of the process, while 10% of the volume underwent fermentation in barriques to add structural depth.

To ensure aromatic precision, the wine bypassed malolactic fermentation and underwent periodic lees stirring to refine its texture. The resulting profile features notes of white plum, lime blossom, and Williams pear. This release reinforces the estate's long-standing connection to the region, which dates back to 1106. Since the Frescobaldi family acquired the property in 2000, they have maintained the focus on terroir-driven viticulture established by the late Count Douglas Attems, the founder of the Consorzio dei Vini del Collio.