10 g/ lit
Collio region, between Italy and Slovenia
6°- 8° C
Stratified with marl and sandstone
Medium-sized tulip-shaped glass
End of August
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 6 months.
Straw yellow with greenish reflections, persistent perlage. Intense fragrance of ripe Rennet apple, spring herbs and flowers. Dry smooth taste in which light citrus freshness shines through. Smooth and elegant 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 flavored oriental dishes.