Sant' Helena is the name of the hill. COllio has the "bonka?" soil, which is lime and clay that fragments apart but also has very high salinity and mineral content. Which I am told shows through in the wine getting you the deep sensation of almond and dried stone fruits.
Fermentation in steel tanks on the lees and battonage. And that is the creamy richness.
Not that this matters but La Viarte is apperently right in front of this hill.