Ribolla Gialla Collio DOC 2024

The whole grapes are pressed, the free-run must is cold statically decanted and subsequently added with selected yeasts. It is then subjected to slow fermentation in stainless steel tanks at a controlled temperature (16/18°C). After fermentation, the wine is decanted and left on the lees until spring, carrying out a long series of batonnage.

Straw yellow color with greenish reflections; fresh and delicate nose, floral and fruity, with light citrus notes; savory and mineral sip which confirms its freshness.

Aperitif, seafood appetizers, fresh cheeses.