This wine comes from the Pinot Grigio vineyards planted in Sot Lis Rivis, after which it is named.
It is an opulent wine that is aged in used oak barrels to give an aromatic structure that the grape variety itself does not possess.

The harvest is postponed as long as possible to take advantage of a particular characteristic of Pinot Grigio grapes, which lose water and weight if left on the vine when ripe, concentrating the fruity notes.
The most interesting vintages are those with hot, warm days around the harvest, which yield a balanced Pinot Grigio Sot Lis Rivis with low acidity and good body supported by richness of flavour.

The alcohol content is always high, but never burning, and confers sweetness in conjunction with the prominent fruit.
The citrusy nose is unusual for a Pinot Grigio and is echoed on the palate. Do not expect a simple wine, as many do from this variety.

Our vineyards are situated on the small plain created by the tributaries of the Isonzo, which extends from the hills of the Collio region towards the Adriatic Sea.

The poor, stony, dry soils are ideal for viticulture.
Indeed, poor soils are very important to limit the vigour of the vines and prevent excessive production.

Our vineyard strategies have always respected the distinctive nature of the soil, whose low fertility makes them perfect for high-quality viticulture.
Our vineyards are all single-Guyot pruned and vertical-trellis trained, with a high vine density to promote root competition and canopy restriction.
During planting, great attention is paid to the selection of clones and rootstocks, which must be suited to our soils. Green cover is planted in alternating rows.
The wines vary according to the grape varieties and average yields are around 1–1.5 kg per vine.

Pairing Suggestions: It is ideal served chilled with grilled fish or baked white fish. It is also an excellent aperitif and a summer wine par excellence.

Maturation: Wine processing: white Maceration: cold-crushed for 12–18 hours Crushing: destemmed grapes Fermentation: at a controlled temperature of 19°C with cultured yeasts Ageing and storage: in steel on the fine lees until bottling Malolactic fermentation does not take place