Autochthonous Ribolla Gialla: cylindrical cluster with medium-large round berries; simple flavor which is slightly tannic.
Collio Ribolla Gialla.
Vine training system:
Guyot and double Cappuccina, medium-short pruning, 8-10 buds, good intensity per hectare.
Third and fourth periods of maturation, last ten days of September and the first ten days of October.
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.
It rests 6-7 months on its own yeasts in large, oval-shaped oak barrels of three different essences.
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.
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.
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.