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Ribolla Gialla

Ribolla Gialla

Ribolla Gialla

Ribolla Gialla

Technical Sheet
Ribolla Gialla
Ribolla Gialla

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


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.


Excellent served as an aperitif. Goes well with fish-based starters and soft, creamy cheeses.

Serving temperature


Alcohol Content

12.5% vol

Sugar Content

2 g/l


5.6 g/l

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