Ribolla Gialla
Ribolla Gialla
Maceration for at least one day, fermentation in stainless steel at controlled temperatures, then kept lees for 3 months with frequent batonage.
Clear pale yellow colour with green reflections. Bouquet: It smells fresh and lively and elegant with bread crust fragrances, apple and pear fruit notes. Palate: Extremely fresh and with a lifted balance of acidity and minerality. The aftertaste is consistent, fresh and savoury. Well balanced and easy drinking.
Fish, crustacean and mollusc based dishes, first course dishes with vegetables, delicate cold cut meats. Excellent on its own as an aperitif.