RIBOLLA GIALLA 2023
Friuli DOC Aquileia
A soft pressing carried out using a press that exploits Vacuum System technology is fol-lowed by a cold cleaning of the must using the flotation technique and subsequent fer-mentation in thermal steel tanks at a control-led temperature (18° C ) with selected yeasts for 8/1 O days. Ageing and resting on the fine lees takes piace in steel fora period ranging from 3 to 4 months depending on the cha-racteristics of the vintage. During this peri od the fine lees are stirred through the must on a weekly basis via the practice of battonage.
Main features
PRODUCTION AREA
IGT Venezia Giulia
GRAPES
Ribolla Gialla
COLOR
Straw yellow
SCENT
Intense, fruity and fiorai, with no-tes of yellow fruits, citrus, and white and yel-low flowers
TASTE
Harmonious, fresh and tangy-sa-voury, elegant and well balanced