|Dolegna del Collio|
|Cold cryomaceration, soft pressing, followed by storage of the must for 7 days at a temperature of 5°C; fermentation in stainless steel tanks, with inoculation of company yeasts. The fermentation lasts 30 days, followed by the refinement on the lees of the individual parts. The blend of the three grape varieties takes place in February.|
|guyot 10 gems|
|A full straw yellow colour, with greenish reflections. The delicate and clear scent reminds one of white peach, pink grapefruit and pineapple, balanced with mineral hints, produced|
by long sur lie refinement. Full and tasty to the palate, with an aromatic return of citrus notes; its acidity maintains a lively timbre for the entire organoleptic experience.