vineyard
Ribolla gialla
Sensory characteristics
Crystalline, sunflower yellow with green highlights.
Fruity, of lemon and banana, fine and elegant, complex, of a bouquet of simple flowers
Very delightful, refined, sapid-salty, zippy and delicious flavor of citrus fruit.
Vine training system
Guyot and double Cappuccina, medium-short pruning, 8-10 buds, good intensity per hectare.
Harvest period
Third and fourth periods of maturation, last ten days of September and the first ten days of October.
Serve with
As an aperitif and with delicate raw-fish antipasti, filet of salmon, salmon trout, fish soup, boiled meats, fermented cheeses, white meats and risotto alla Milanese.
Serving temperature
Store the bottle in a cool, dark place with a fixed temperature; serve in good weather at 8-10° and at 12-14° in the winter; serve in a long-stemmed glass which is shaped like a just-bloomed tulip.
Vinification
The de-stemmed grapes are macerated for a long time in cooled pneumatic presses in order to extract from the skin the antioxidant substances which are beneficial to the human body; the must ferments at a controlled temperature and is then drawn into large barrels.
Refinement
It rests 6-7 months on its own yeasts in large, oval-shaped oak barrels of three different essences.
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