Ribolla gialla

Vinification: soft pressing, refrigeration followed by the settling and racking of the cleaned must, after which half of the must is fermented in stainless steel tanks at a controlled temperature (around 17°C) with the addition of selected yeasts to favour the development of the characteristic fragrances and aromas. The other half is fermented in 25 hl wooden barrels at a non controlled temperature which may reach a temperature of 24°C, once the first fermentation is complete, malolactic bacteria are subsequently inoculated, that are responsible for the second fermentation and which are determinant in rounding the sharp-edged acidity, typical of this grape variety.

Organoleptic description of the wine

Colour
straw yellow.

Fragrance
elegant, delicate and floral, of honeysuckle and orange blossom.

Flavour
rounded, fresh and fruity.

Food pairings

aperitif, cold starters, bitter-sweet lemon sauces, soups, creamed soups and fish-b ased dishes. This wine is best served at a temperature of 12-14°C.

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