The grapes are gently pressed then the must naturally decants. The fermentation takes place in steel tanks at 14 ° -15 ° C. Second fermentation at a controlled temperature of 13 ° to 14 ° C for about eleven months, according to the Long Charmat Method. After bottling the wine rests in the bottle for three months.
Star-bright straw yellow with a persistent perlage of tiny bubbles. Intense aroma with nuances of apple, peach and grapefruit. Dry and fresh flavor with citrus and mineral notes with a long aromatic persistence.
Excellent as an aperitif this Ribolla Gialla is a wonderful accompaniment to shellfish and crustaceans. Ideal with raw seafood and sushi.