GRAPES: Ribolla Gialla
PRODUCTION AREA: Hills of Friuli region bordering the Dolomites mountains
ASPECT AND ELEVATION: 300 meters above the sea level
SOIL TYPE: Marl and Sandstone
TRAINING SYSTEM: Guyot
PLANTING DENSITY: 4800 vines per hectare
HARVEST PERIOD: End of August
ALCOHOL CONTENT: 12 % vol
RESIDUAL SUGAR: 9 g/ lit
TOTAL ACIDITY: 6,30 g/ lit
SERVING TEMPERATURE: 6° C
RECOMMENDED GLASS: Tulip-shaped glass
AGEING POTENTIAL: Four years
FORMAT (ML): 750, 1500
The grapes are gently pressed then the must naturally decants. The fermentation takes place in steel tanks at 14 ° -15 ° C. Second fermentation at a controlled temperature of 13 ° to 14 ° C for about nine months, according to the Long Charmat Method. After bottling the wine rests in the bottle for three months.
Star-bright straw yellow with a persistent perlage of tiny bubbles. Intense aroma with nuances of apple, peach and grapefruit. Dry and fresh flavor with citrus and mineral notes with a long aromatic persistence.
Excellent as an aperitif this Ribolla Gialla is a wonderful accompaniment to shellfish and crustaceans. Ideal with raw seafood and sushi.