||San Floriano del Collio, Cormòns and Gorizia.
|Yield x hectare
||About 80-90 quintals/hectare
||Classic, with low-temperature skin contact overnight. Fermentation, which lasts for about two weeks, is in steel at rigorously controlled temperatures.
||The wine stays on the fine lees until maturation is complete.
||a wine for fish-based starters, fish served in sauce and especially crustaceans, whether boiled or grilled. Risottos and herb soups. risotto with scampi and sclupit (young shoots of bladder campion) and barley soup.