Classification:
IGT Venzia Giulia
Variety:
100% Ribolla Gialla
Vine training system:
Guyot
Soil:
pebbly limestone rich in iron oxides
Harvest:
beginning of September
Method of harvesting:
by machine
Winemaking:
traditional method for 24 hours with the grape skins at room temperature
Ageing:
controlled reduction in stainless steel vessels until the following spring. Aged in bottles for 2 months
Description and food pairing:
this wine presents a pleasing complexity of fragrances ranging from that of the typical local apple to the chestnut flower. With an elegant richness and lasting full flavour in the mouth
