Venezia Giulia area
10 g/ lit
200 metri s.l.m.
5,8 g/ lit
Stratified with marl and sandstone
6°- 8° C
Medium-sized tulip-shaped glass
4500 vines per hectare
End of August
Grapes are lightly pressed; fermentation takes place at a controlled temperature of 16° – 17°C. Second fermentation by Charmat method in steel tanks for 60 days.
Bright straw yellow, with a persistent perlage of tiny bubbles. Intense fragrance of ripe rennet apple, spring herbs and flowers, lively and elegantly perfumed. Dry smooth taste in which light citrus freshness shines through; harmonious with an intense aromatic persistence.
Excellent as an aperitif this Ribolla Gialla is a wonderful accompaniment to crustaceans. Ideal with sushi or cold cuts.