Grape: Ribolla Gialla.

Production Area: Collio hills.

Soil type: Stratified with marl and sandstone.

Training system: Sylvoz

Harvest Time: Late August.

Vineyards: east-west and north-south orientation with 2,500/3,000 grapevines per hectare.

Alcohol content: 12%

Residual sugar: 13 g/l

Total acidity: 5,8 g/l

Pressure: 6 bar

Winemaking process: Grapes are harvested in September and gently pressed. Second fermentation by Charmat method in stainless steel for about two months at low temperatures for a slow fermentation and a fine and elegant perlage.

Organoleptic Characteristics:

  • Perlage: very fine and persitent.
  • Colour: star-bright straw yellow with greenish reflections.
  • Bouquet: good intense smell, fresh, delicate with scents of green apple, citrus and spring flowers notes.
  • Taste: fresh taste, it presents a good balance between acidity and flavours.

Food Matching: Excellent as aperitif wine and with seafood appetizers; also the ideal companion for soups, vegetable dishes and fresh cheeses.

Service: Enjoy at 6 – 8° C in a large crystal glass.

Bottle: 0,75 lt. / 1,5 lt

 

 

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