Ribolla GiallaCollio Dop

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SERVING TEMP. - 9°C
ALCOHOL - 13,10%
ACIDITY - 5,3 g/L
RESIDUAL SUGAR - 4 g/L
/ GRAPE VARIETY

Ribolla Gialla.

/ PRODUCTION AREA

Hilly area between Capriva del Friuli and Cormons, East side of Friuli Venezia Giulia.

/ WINEMAKING

Manual harvesting of perfectly healthy and ripe grapes followed by 8-hours maceration in stainless steel tanks at a low temperature (< 10°C. ) After the racking and the phases of clarification the alcoholic fermentation starts with the help of selected yeasts, at a controlled temperature, for at least 3 months. During the spring following the harvest, it undergoes through the phases of clarification, stabilization and filtration.

/ COLOR

Pale straw-yellow.

/ SENSORY EVALUATION

Slightly fruity on the nose, with delicate notes of fresh fruit, citrine and persistent taste.

/ FOOD SUGGESTIONS

Aperitifs, fish- hors d’oeuvres, fresh cheeses and delicate first courses