| Origin |
San Floriano del Collio (Gorizia). |
| Soil composition |
Hilly, consisting of layers of marl and sandstone, known as 'ponca'. |
| Harvest |
By hand, in late September. |
| Production technique |
Fermentation with indigenous yeasts, no temperature control, unclarified, unfiltered. |
| Vinification |
The grapes are harvested and sorted by hand, then gently destemmed and macerated on the skins for 14 days in conical oak vats without temperature control. During these days, alcoholic fermentation begins. Moreover, three times a day manual punching-down is carried out. |
| Ageing |
The skins are then softly pressed and the wine is then placed in large oak barrels for two years, always in contact with the yeasts until bottling. Finally, the wine ages in bottles for at least 6 months. |
| Pairing |
It is a perfect wine to be enjoyed by itself. Moreover, it is ideal with fried fish dishes, shellfish, grilled white meats, risottos with truffles, polenta with fatty cheeses, mature cheeses, cheeses with truffles, etc. |