5,500 vines planted per hectare, trained using the Guyot method. Yield of 70 ql/ha.
Meticulous hand selection.
Vinification begins with soft pressing immediately after harvesting. The juice is cooled and decants naturally, eliminating particles resulting from vinification. Fermentation occurs in stainless steel tanks at a controlled temperature (18-20°C).
Aged on the noble lees in stainless steel tanks with weekly batonnages for eight months.
Delicate scents of white rose and acacia flowers.
Very delicate but structured, with a long finish and a crispy freshness.
Perfect as an aperitif or with white meat, filled pastas, or raw or fried fish.
Standout chef pairing: Creamed chestnuts with seared scallop by Arjan Kuqi @ La Frasca (Lauzacco, Italy).
In the press
Ribolla Gialla 2017
Slow Wine > Schietta espressione della varietà, con profumi di clorofilla and macchia mediterranea; in bocca si fa notare per la finezza e la bella vena acida and sapida.