DOC Collio Goriziano o Collio Friulano
||Double arched cane (cappuccina) and Guyot trained
||The whole berries were pressed gently in a pneumatic press. After a first racking, the must was transferred to temperature-controlled fermentation vats. The wine stayed on the lees for at least eight months before bottling, ten to eleven months after the harvest
||A fine match for starters, soups, pasta, rice and fish, especially shellfish.