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Area of production
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Friuli Venezia Giulia
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Soil composition
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Sandstone marl
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Production
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8000 Kg/Ha
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Density system
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4200-5500 plants/hectare
(Guyot)
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Bunch
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Small-to-medium sized bunch is cylindrical, compact, rarely winged, it takes to medium/large berries, with a thick bloom’s covered skin. Alabaster colour with characteristic marks.
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Vinification
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The grapes are manually harvested , the vinification starts with a gentle pressing next the must obtained is allowed to settle. After 48 hours the must is removed from the lees at low temperatures. The now-clarified must ferments in temperature controlled -18°C stainless steel tanks.
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Wine
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The hue is straw-yellow with golden highlights. Dry and refreshing with gentle typical citrus fruit nose. It could suggests sun dried hay scent at the early stage; ageing it develops gracious acacia-flowers overtone.
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What we eat with it
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Istria fish soup, Risotto with langoustines and "fasolari", Pumpkin soup with grated smoked ricotta
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Alcohol
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12.00% vol.
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Acidity
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5.50 g/l
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Residual sugar
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1.40 g/l
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History
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"Ribolla gialla", a borderline vine >>
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Tech sheet
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Download tech sheet (pdf) >>
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