||30% Malvasia Istriana, 20% Ribolla Gialla, 50% Tocai Friulano
|Composition of the land
||"ponka" consists of marl and sandstone.
||The grapes are harvested by hand, are pressed whole cluster. The juice is fermented in large vats made cement, where it remains for about 5 months. The 20% is rather elevated in oak barrels of about 4 hl.
||It fits well with the starters, but especially with pasta dishes, soups, fish and white meat.
||Price Edi Keber Collio 2016 € 15.90