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Ribolla Gialla

Ribolla Gialla IGT Venezia Giulia Brut

Ribolla Gialla

Ribolla Gialla IGT Venezia Giulia Brut

Technical Sheet
Ribolla Gialla IGT Venezia Giulia Brut
Ribolla Gialla IGT Venezia Giulia Brut
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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