DOC Collio Goriziano o Collio Ribolla Gialla
|Composition of the land
||Typical of the Collio zone, called “ponca”, made up of marly rocks consisting of very friable mineral elements with good water retention.
|Yield x hectare
||65 quintals of grapes per hectare
||Grapes harvested by hand during the period of optimal ripeness, at the end of September.
||In temperature controlled stainless steel containers for 20 days at a controlled temperature of +16 to +20 °C. Grape conditioning at +10° C with brief maceration in the bladder press and subsequently soft crushing.
||Stored in the cellar in stainless steel vats at a constant temperature of +12° C, stabilised in refrigeration rooms until bottling.
||Vegetable soups and risottos, fish dishes (baked in foil and boiled), white meats, excellent with smoked cured meats and ricotta.