Ribolla gialla has found its chosen terroir in Collio: the grape variety needs poor soil to limit its yield, and its thick-skinned, hard-to-press grapes are particularly suited to maceration.

Coming from Slatnik, a famous locality located on the village of Oslavia, a wine vinified by maceration (8 days) of the destemmed grapes, fermented in wooden vats and then aged in barrels (18 months): an intense, juicy and complex wine.