Vinification: the system of breeding and the density of the plant lead to a yield of not more than 90 quintals per hectare. After the manual harvest, only the flower must obtained from the soft pressing of the grapes is left in contact with the skins for 12-18 hours and then decanted in a natural way for 12 hours at a temperature of 8-10 ° C . Finally it is inoculated with selected yeasts and fermented in stainless steel tanks where it matures 6 months before bottling at a controlled temperature.
Sensorial characteristic: Ribolla Gialla is an autochthonous vine grown exclusively in FVG. It is characterized by a slightly golden straw yellow color, a delicate floral aroma and hints of apple and yellow peach. In the mouth it is full and well balanced
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