Ribolla Gialla

Freshness turned gold.
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Average vineyard age: 35 years

Vine training system: cappuccina and guyot

Harvesting period: September

Harvest: by hand

Area of Production: Cormòns (GO)

The grapes are destemmed and undergo maceration using the Ganimede method. This process allows for a delicate extraction of the noble compounds of the grapes, using fermentation gases to constantly agitate the mass of marc and skins within the fermenter.

Dynamic skin maceration takes places in an environment that is saturated with carbon dioxide thus protected from any oxidation and bacterial proliferation. Fermentation takes place at a controlled temperature of 18°C. The wine is then racked part into stainless steel tanks and part in 500-liter tonneau barrels. It spends a few months on the lees and then it is bottled.

Pervasive freshness on the nose, the notes of Golden apple and apricot have ripened offering further complexity. Bright yellow color with golden highlights. The palate is ample and satisfying: it speaks of the land and our terroir; the sapid, mineral not gives it freshness and luster. In the sun it shines like gold.

Most pleasant served as an aperitif, it is an ideal companion for fish starters of all kinds. Our land is a great companion to our sea.

SERVING TEMPERATURE: 12°C