| Origin |
San Floriano del Collio (Gorizia). |
| Soil composition |
Hilly, consisting of layers of clay marl and sandstone, known as 'ponka'. |
| Vinification |
The grapes are harvested and sorted by hand, then destemmed and gently crushed, cooled to 8-10 degrees and macerated in contact with the skins for 24 hours. Soft pressing is carried out, after which alcoholic fermentation begins in stainless steel tanks with controlled temperatures of 16 to 18°C. |
| Ageing |
About 7 months in contact with the yeasts until bottling in steel barrels at a controlled temperature. The wine is filtered. Bottle ageing follows. |
| Pairing |
An aperitif wine, suitable for lean appetizers, risottos and soups. Moreover, it also pairs well with cold meats and white meats. |