Ribolla Gialla Venezia Giulia IGT, 2019

Manual harvesting in boxes at the end of September. Spontaneous fermentation in contact with the skins in 22Hl open vats, without temperature control, selected yeasts, enzymes or clarification. This is followed by decanting for a month in stainless steel tanks, then in 12Hl oak casks for at least a year. Maturation in glass for about 5 months.

Bright yellow colour with golden reflections. Nose of great intensity and elegance, with notes of acacia flowers and jasmine and hints of white-fleshed fruit. Palate very complex, harmonious and well balanced; fresh and lively, very long finish.

Perfect as an aperitif, it goes well with fish, even raw, but also with white meats and medium-aged cheeses. Recommended with cured meats.