Classification
Ribolla Gialla
Production area
The soil of the plot, which lies on the plain, has a decent amount of clay and is rather pebbly.
Training system
Guyot and double arched cane
Yield per hectare
3000-6000 vines/ha
Secondary fermentation
Fermentazione: le uve vengono subito pressate evitando la macerazione sulle bucce. La fermentazione, condotta da lieviti selezionati si svolge rigorosamente in acciaio per circa 10 giorni con controllo della temperatura. Affinamento: il vino riposa in tini di acciaio inox fino alla primavera successiva, quando viene imbottigliato.
Winemaking
Fermentation: The grapes are directly pressed without any maceration on the skins. Temperature-controlled fermentation, activated by selected yeasts, takes place in stainless steel tanks for about ten days. Aging: The wine ages in stainless steel vats until the following spring, when it is bottled.
Pairing
Excellent served as an aperitif. Goes well with fish-based starters and soft, creamy cheeses.
Serving temperature
10-12°C
Alcohol Content
12.5% vol
Sugar Content
2 g/l
Acidity
5.6 g/l
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