Ribolla Gialla “A Tessa” Venezia Giulia IGT 2020

The bunches are harvested by hand and pressed whole at low pressure to extract only the free-run must. The must is decanted overnight to clean it of the coarser parts, after which fermentation begins spontaneously, without the addition of yeasts. This will be followed by 6/8 months of maturation on the fine lees, at the end of which the wine is bottled with light filtration and a small addition of sulfur dioxide (around 30mg/L).

Fine and delicate, of flowers and lemon peel. The sip is marked by a pleasant acidity of ripe lemon and a nice flavor.

Aperitif, raw fish, oysters.