Ribolla Gialla Collio DOC 2023

Manual harvest in the coolest hours of the day. Crushing-destemming, maceration at room temperature for 2 hours and subsequent soft pressing; after 24 hours, separation of the coarser lees and then fermentation at a controlled temperature at 18 °C; maturation for approximately 6 months on the fermentation lees, without decanting.

The nose is subtle, elegant, discreet, of flowers and honey. The taste expresses itself with freshness and delicacy, leaving the mouth pleasantly savory.

Aperitif, fresh cheeses, not too mature cured meats, raw vegetables.