Ribolla GiallaDOP Collio

/ GRAPE VARIETY

Ribolla Gialla.

/ LOCATION OF THE VINEYARDS

Production area DOP COLLIO.

/ VINIFICATION

Manual harvesting of grapes followed by maceration in a low-temperature stainless steel fermenter. After racking and the stages of static clarification with the help of selected yeasts, the alcoholic fermentation is carried out at a controlled temperature and stagnates on the mother culture. The clarification, microbiological stabilization and filtration phases follow in the spring after the harvest.

/ COLOR

Straw yellow.

/ SENSORY ANALYSIS

Slightly fruity ointment with delicate notes of fresh fruit, citrine and persistent taste.

/ GASTRONOMIC COMBINATIONS

appetizers including seafood, non-aged cheeses and delicate first courses.