Questo vino
Vineyard and terroir
The Ribolla Gialla is grown in vineyards situated northeast and southeast of the winery. The vines are trained using Cappuccina and short Sylvoz systems.
Grapes
100% Ribolla Gialla, an old native variety whose cultivation dates back to Roman times.
Vinification
The grapes are harvested by hand into crates around mid-September. Once destemmed, they undergo a brief cold maceration at 7 °C for 7–8 hours, followed by gentle pressing. The must is clarified by cold static settling at approximately 5 °C, then fermented with selected yeasts at a controlled temperature of 16 °C. Secondary fermentation takes place in an autoclave at 13 °C.
Ageing
The sparkling wine remains on its lees for six months.
Tasting profile
Its defining feature is a distinctive, notably pleasant bouquet.
Serving and pairing
Serve at 6–8 °C. Pair with cold starters, sweet-and-sour sauces, soups, vegetables and fish.
