Ribolla Gialla

GRAPES: Ribolla Gialla
PRODUCTION AREA: North-east of Italy
ASPECT AND ELEVATION: 150 meters above the sea level
SOIL TYPE: Marly
TRAINING SYSTEM: Guyot
PLANTING DENSITY: 4500 vines per hectare
HARVEST PERIOD: End of September
ALCOHOL CONTENT: 12,5% vol
RESIDUAL SUGAR: 2 g/ lit
TOTAL ACIDITY: 5,5 g/ lit
SERVING TEMPERATURE: 6° - 8° C
RECOMMENDED GLASS: Medium-sized, tulip-shaped glass
AGEING POTENTIAL: Three years
FORMAT (ML): 750 

WINEMAKING PROCESS

Handpicked grapes are gently pressed. Fermentation on wild yeasts lasts for 15 days at a controlled temperature. The wine rests for at least 8 months to reach the maximum aromatic complexity. 

TASTING NOTE

Pale straw yellow with greenish hues. Pleasant persuasive bouquet, expressing delicate floral scents of acacia and white flowers, spring herbs and surprising citrine notes. 

SERVING SUGGESTIONS

Excellent as an aperitif but pairs wonderfully with a variety of dishes including white meat, seafood, pasta, pork and fish.