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Ribolla Gialla Collio DOC
Classification
Ribolla Gialla
Production area
The soil of the Collio DOC is a mixture of marls and sandstone from the underlying stratified layers, and usually it is clayey in the higher grounds and finegrained at the foot of the hill slopes.
Training system
Guyot e Sylvoz
Yield per hectare
4000-7000 vines/ha
Winemaking
Fermentation: Light crushing followed by temperature-controlled fermentation in stainless steel tanks for ten days. A variably small percentage of selected grapes undergoes cold maceration before light crushing. Aging: once fermentation is completed the wine remains on the fine lees until spring, when it is bottled.
Pairing
It makes an ideal aperitif. It complements fish dishes, rich salads, first course pastas and risottos with vegetables, and whitemeat dishes.
Serving temperature
10-12°C
Alcohol Content
13% vol
Sugar Content
2 g/l
Acidity
5.6 g/l
- Ribolla Gialla
Cru, Borgo Conventi€10.00