We are in Gorizia Collio, in a place named Oslavia. Border land, tormented by the war but every time resurrected. Poor land, but rich of people with big dreams. This place gives a soul and identity to Ribolla Gialla using ancestral methods. Do you think We did it? We will find it out together tasting 7 different kinds of Ribolla Gialla, from different years and producers. The experience will go on with a tasting of an unique meal "pasta with Ribolla Gialla macerata", named Macino. We will find out the flavor, the differences while you cook it, and the particular consistence.