Vinification: the system of breeding and the density of the plant lead to a production yield not higher than 90 quintals hectare. The base wine placed in an autoclave for the taking of foam is made to stop with the help of selected yeasts at a temperature of 14 ° - 16 ° degrees for 18-20 days. Once the first desired pressure (5.5 bar) has been reached, the tank is cooled to stop the fermentation and promote stabilization.
Subsequently the sparkling wine is kept at a controlled temperature of 8 ° -10 ° C for more than six months. At the end of this phase filtration and isobaric bottling are proceeded.
Sensorial characteristic: Ribolla Gialla is an autochthonous vine grown exclusively in FVG. It is characterized by a golden straw yellow color, a delicate floreal aroma and hints of apple and yellow peach. The taste is soft and harmonious with a fine and light perlage that envelops the palate, giving fascinating taste sensations
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