Ribolla Gialla

GRAPES: Ribolla Gialla
PRODUCTION AREA: Eastern Italy, bordering Slovenia
ASPECT AND ELEVATION: 150-350 meters above sea level
SOIL TYPE: Moranic
TRAINING SYSTEM: Guyot
PLANTING DENSITY: 4500 vines per hectare
HARVEST PERIOD: End of August
ALCOHOL CONTENT: 12% vol
RESIDUAL SUGAR: 16 g/ lit
TOTAL ACIDITY: 5,8 g/ lit
SERVING TEMPERATURE: 6° - 8° C
RECOMMENDED GLASS: Medium-sized, tulip-shaped glass
AGEING POTENTIAL: Two to three years
FORMAT (ML): 750 

WINEMAKING PROCESS

The grapes are collected in boxes and lightly pressed and undergo the cold static settling process. Fermentation takes place in steel tanks at a controlled temperature of 16°-17°. Second fermentation with Charmat method in stainless steel at 14-15 C°. A five or six months settling period in bottles follows. 

TASTING NOTE

Light yellow in colour, pleasant mineral and smokey nose with grape notes. Ripe aromas on the palate. Full and balanced ending, full of fruit with a slightly bitter but pleasing aftertaste. An easy drinking, light and refreshing wine. 

SERVING SUGGESTIONS

Our and will drink nicely as an aperitif or with delicate risotto, pasta, fish-based dishes, including shellfish and with mildly flavored oriental dishes. 

PERLE DI PIERA

The idea for this range comes from the waves of the sea. Sinuous, transparent and glamorous. The merriment emerges on the surface in a divine fizz. Le “Perle di Piera”, a fashion show.