| Location |
Villages of Bivio and Valerisce, Town of San Floriano del Collio (Gorizia). |
| 土地的組成 |
Hilly, consisting of stratified marls and sandstones of Eocene origin. |
| 收成 |
By hand, by the second decade of September. |
| 釀造 |
Destemming of the grapes and subsequent skin maceration for 12 hours at a temperature of 15°C. Soft pressing and cleaning by static settling of the must obtained. Alcoholic fermentation for 8-10 days at a controlled temperature of 16-18°C. |
| 陳年 |
On the noble lees in steel tanks with frequent bâtonnage for at least 4 months. |
| 匹配 |
Excellent with meals, in the Collio area it is the classic aperitif wine. Excellent with appetizers, dry soups and soups in broth, it accompanies salami and cured meats in general, as well as local raw ham, even if smoked. |