Ribolla Gialla is a native cultivar typical of the Friuli-Venezia Giulia region. The yield per hectare is limited in order to obtain improved results.
24 hours maceration with skin contact at room temperature, followed by a fermentation in stainless steel tanks at a controlled temperature
Controlled reduction in stainless steel vessels until the following spring. Aged in bottles for 2 months
Description and food pairing:
it shows a pleasant complexity of fragrances ranging from that of the typical local apple to the chestnut flower. Light-bodied with an elegant richness and nice aftertaste. Great as aperitif, with finger-food and starters and low alcoholic percentage.