Ribolla Gialla


This wine originates from the Ribolla Gialla vines, already known at the time of the Renaissance and considered by connoisseurs of the time to be very precious and noble. Of great charm, it should be drunk perfectly dry, although it is sometime consumed almost sweet in November with chestnut; it is characterized by an intense freshness also given by a marked acidity. The light yellow color tends towards greenish. Ideal wine for aperitifs, it goes well with sushi, row fish, delicate appetizers, white meats and should be served at 8-10°C.

Vinification: soft pressing, refrigeration followed by the settling and racking of the cleaned must, after which 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 wine is release in spring-summer time

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