After a soft and light pressing, the must ferments in steel tanks at 16° C on selected yeasts. Second fermentation by Charmat method in steel tanks at a controlled temperature of 12° – 13 °C. The wine rests in the bottle for 3 months.

Straw yellow with greenish reflections, persistent perlage. Intense fra-grance of ripe Rennet apple, spring herbs and flowers. Dry smooth taste in which light citrus freshness shines through. Smooth and ele¬gant taste, well-balanced acidity it has good persistence, with a dry and pleasant finish.

This Ribolla Gialla is excellent as an aperitif or paired with a delicate risotto, pasta, fish-based dishes, including shellfish, and with mildly flavoured oriental dishes.