The “Brazan” Vineyard is located on the south-western slope of Mount Quarin in Brazzano di Cormons, in the province of Gorizia.

The vines are 80 years old. The soil is characterized by calcareous and clay-rich marl of Eocene origin (flysch).

Production is limited to 5,000 bottles per year.

Vinification:
The hand-harvested grape clusters are gently pressed whole (without prior destemming) at low pressure, in order to extract only the free-run juice—the purest part of the must from the first pressing. The must is then immediately transferred into stainless steel tanks, where the solid parts settle overnight. In the morning, the clearer portion of the must is separated from the heavier lees and moved into another stainless steel tank, where indigenous yeasts begin fermenting the sugars. This fermentation continues until the sugars are fully consumed, leaving a residual sugar level below 2 g/L.

At the end of this process, the wine remains in contact with its fine lees, which are periodically stirred to avoid reduction and to benefit from the lees’ natural stabilizing and antioxidant properties. This maturation on the lees lasts for 18 months, after which the wine is bottled with light filtration to remove turbidity, and a small addition of sulfur dioxide is made, totaling about 3 g/hL.

The result is a deep and elegant white wine, vertical and marine in character. It displays strong hydrocarbon notes, with intense aromas of anise and pink grapefruit. Dense and powerful, yet classically styled in its own unique way.

Difference from Clivi Galea:
Although the grape variety and vinification process are identical, the goal is to highlight the terroir as the sole differentiating factor. These two wines come from the same grape variety but from two different vineyards: Galea is drier and sunnier, showing hints of flint and honey; Brazan is cooler and more humid, with greater diurnal temperature variation, resulting in more pronounced hydrocarbon tones and a salty, sea-breeze minerality.