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The soil of the Collio DOC is a mixture of marls and sandstone from the underlying stratified layers, and usually it is clayey in the higher grounds and finegrained at the foot of the hill slopes.
Guyot e Sylvoz
4000-7000 ceppi/ ettaro
Fermentazione: le uve vengono subito pressate evitando la macerazione sulle bucce. La fermentazione, condotta da lieviti selezionati si svolge rigorosamente in acciaio per circa 10 giorni con controllo della temperatura. Affinamento: dopo la fermentazione segue una sosta lunga sulle fecce fini per tutto l’inverno, seguita dall’imbottigliamento in primavera.
Fermentation: The grapes are directly pressed without any maceration on the skins. Temperature-controlled fermentation, activated by selected yeasts, takes place in stainless steel tanks for about ten days. Aging: Once fermentation is completed the wine remains on the fine lees until spring, when it is bottled.
Goes well with fish-based starters, crustaceans and mollusks, fresh egg pastas, white-meat dishes and fried fish.