Ribolla Gialla Venezia Giulia IGT 2023

Once the grapes are harvested in mid-September, the must is macerated on the skins at a controlled temperature; subsequently a soft pressing is carried out, and the must obtained ferments in steel barrels for 20 days. The wine matures for 10 months on the fine lees, suspended weekly in the barrels.

Straw yellow colour; nose characterized by floral aromas and fruity notes, with a slightly herbaceous finish; sip with good structure and minerality, characteristic of the soils of western Friuli, notable freshness combined with balanced acidity.

Seafood first courses, white meats, grilled fish, fresh cheeses.