Foto Kai
Foto Kai

Grapes from the Gradiscutta cru on the feet of the Mount Calvario are picked up in the first two weeks of September in the colder morning hours and immediately carried to the cellar to preserve the aromatic structure; they are destalked and put in open-topped vats for some days with their skins. After a light pressure wines are racked to big Slavonian oak casks and left with the fine lees at less two years.

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Agriturismi: Paraschos, San Floriano del Collio