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Ribolla Gialla
The soil of the plot, which lies on the plain, has a decent amount of clay and is rather pebbly.
Guyot and double arched cane
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.
10-12°C
12.5% vol
2 g/l
5.6 g/l