Now into its fourth generation, the Pecorari family founded the estate of Lis Neris in 1848 and is located at San Lorenzo between the Slovenian border and the Isonzo River and farm 60 hectares of vines in total.
Fermentation takes place in stainless steel tanks. Maturation on the fine lees in the same fermentation containers continues for 8 months with frequent batonnage. After bottling the wine is cellared for a brief period before release. As always the wine has well defined style comprising floral freshness, warm sensations and enfolding salinity. Perfect with starters and seasonal first courses, Try it also with refined main courses.