Ribolla Gialla Collio DOC 2023

The grapes are harvested and selected manually, then destemmed and delicately pressed, cooled to 8/10°C and placed in maceration in contact with the skins for 24 hours. After soft pressing, alcoholic fermentation begins in steel tanks at a controlled temperature of 16/18°C. This is followed by maturation for approximately 7 months in steel barrels in contact with the fine lees until bottling.

Straw yellow colour; on the nose a citrusy and persuasive bouquet with aromas reminiscent of fresh fruit; large and mineral sip, fresh, lively and harmonious.

Starters, fried fish and vegetables, white meats.