Barrel-fermented and barrel-aged blend of old-vine Friulian whites (dried Ribolla Gialla, Tocai, Pinot Bianco, Malvasia, Picolit etc.), in varying combinations) from the Capo Martino cru.
"The 2004 Capo Martino reveals terrific purity, depth and definition in its layers of sweet, ripe fruit, toasted oak, licorice and menthol. With air, the wine's frame fills out and the richness of its expression becomes apparent. This blend of 70% Tocai Friuliano, 30% Pinot Bianco, Ribolla, Malvasia and Picolit spent 13 months in Austrian oak tonneaux. Anticipated maturity: 2007-2012."
Robert Parker's The Wine Advocate