Collio Goriziano

While still low in comparison to the rest of Italy, the yields in the Collio Goriziano are higher than the 3.5 tons an acre average of the Friuli-Venezia Giulia.

[2] Winemaker Mario Schiopetto was one of the first to incorporate German wine-making techniques, like cold fermentation, to white wine production in the Collio Goriziano.

Today, winemaking on the region is very technologically advanced, with refrigerated fermentation tanks, pneumatic winepress, and centrifugal bottling systems.

The objective of most Collio Goriziano winemakers is to maximize the fresh fruit and pure varietal characteristic of the grape.

To that extent, oak influence is not widely used in this region, though some winemaking are experimenting with its use and different blends of grape varieties to produce more complex wine.