Vineyards between the plains and slopes in the Province of Gorizia, average alt. of 60 m above sea level . Soil composed partly of Eocene sandstone, which was formed when the seabed lifted 50 million years ago, and partly of deep alluvial soil with many pebbles. Grapes are softly pressed left to rest for 24-48 hour. Fermentation takes place at low temperatures (15-17°C) for 15 days. Vinification in steel containers and new barriques (10%) and avoiding malolactic fermentation. The wine ages for 4 months on the noble lees. Bouquet – impressive fruitiness. Palate – amazing qualities of the Collio: superb weight and viscosity, mineral-edged, savoury, tangy, and lively.