vineyard
Ribolla gialla
Sensory characteristics
Crystalline with fine and persistent perlage, light yellow with grey shades.
Of banana and caramel, fresh and slightly yeasty.
Clean, dry but mellow and agreeable, of great structure and complexity.
Soil
Belongs to the composition of the so-called “Flysch di Cormòns” because of its particular friability; rich in mineral elements, limestone, potassium, and phosphorus.
Vine training system
Guyot-double and simple Cappuccina, medium-long pruning, 8-10 buds, good intensity per hectare.
Methods of protection
Integrated, supervised control which is partially conducted in biological form; traditional agronomic cultivation.
Harvest period
Second period of maturation, the first and second ten days of September.
Serve with
A great aperitif as an alternative to the usual Prosecco; because of its structure it goes well with all courses, be they fish dishes, white meat dishes or vegetarian dishes.
Serving temperature
At 9-10° in the summer and 10-12° in the winter in a flute-type glass.
Picking method
Strictly by hand via a selection of clusters, as foreseen by the Statute’s production Regulations.
Vinification
Separation of the berries from the stem and soft pressing using cooled pneumatic presses to extract from the skin the antioxidant substances which are beneficial to the human body; the must ferments at a controlled temperature.
Refinement
The foam is captured using the Charmat process according to the Cremant typology; it rests on autoclaved yeasts for a long time and is then stored in bottles.