Ribolla Gialla cultivated using the Guyot method with a density of 5,000 plants per hectare in the hillside vineyards of CormĂ²ns (Zegla, Novali, Russiz), on soils of Eocene marls and sandstones, called “ponca”. Hand-harvested in mid-September, vinification with brief maceration on the skins, fermentation partly in French barriques and partly in steel, then blending before bottling. Delicate aroma with floral notes, apple and citrus, slightly tannic, with good structure and minerality. Ideal with fish and cured meat appetizers, delicate seafood dishes, or as an aperitif.
075 ml
2024
19,50 €
Out of stock