The Ribolla Gialla Draga is cultivated in San Floriano del Collio at an altitude of 220 meters with southern exposure on hilly terrain, consisting of layers of marl and sandstone, locally called “ponka”. To produce the Ribolla Gialla Draga the harvest is carried out in September, the grapes are picked and manually selected, then de-stemmed and gently pressed, cooled to 8-10 ° C and left to macerate in contact with peels for 24 hours. After soft pressing the alcoholic fermentation begins in stainless steel tanks with controlled temperatures from 16 to 18 ° C. Ribolla Gialla Draga ages about 7 months in contact with the yeasts until bottling in steel tanks at a controlled temperature, then it is filtered and bottled.
The Draga Miklus vineyards are entirely covered with grass, managed with maximum respect of the environment and especially of the consumer, without the use of herbicides.
The Draga Miklus extends around the winery in the best areas of the Collio and is divided into two plots:
- Draga: The vineyards are planted in the sunniest part at an altitude of 200 meters and have always produced excellent crops.
- Breg: The vineyards are planted at an altitude of 220 meters and surround the winery. They are also exposed to the sun but beaten by stronger winds, where the most resistant grapes find comfort.
Draga wine company has been awarded several times with the eco-friendly prize.
The vineyards are covered with grass and managed with low environmental impact. The wine is bottled in lightweight glass. They benefit also of green energy generated by two photovoltaic systems. The rainwater is recovered in a large tank for agricultural use and for the cleaning of machinery. The winery is provided with a natural water spring that allows us to have an independent water supply even during the drier years; moreover, the use of renewable energy for heating business premises obtained directly from our property.
The grape growing methods are “Cappuccina” and “Guyot” with 4000/6000 plants per hectare. The production is very low, from 4000 to 7000 kg per hectare, in order to ensure the highest quality of the grapes. Most of the work in the vineyards, such as the grape harvest, crop thinning or the grape selection is made by hand with respect for the tradition and especially due to the steep slopes.