||San Floriano del Collio, Gorizia, Cormòns and Mossa (GO)
|Plants n. x hectare
||From 4.500 to 5.000 per hectare.
||Short maceration on the skins at low temperature. Alcoholic fermentation in stainless steel vats for about 2 weeks at a temperature of 14 to 16°C.
||Ageing and maturation on the yeasts until Spring.
||Ideal with all fish-based starters, pasta, rice or vegetable soups, boiled fish, eggs or cold white meats. Razor shells in boreto (fish soup).