Yellow Ribolla

“Wide shoes and full goth, take the world as it comes”

Ripening: early September Training system: GDC and free cordon Vine density: 3,500 plants/hectare Soil: rich in microelements, with a partly pebbly limestone structure Vinification: after the grapes are harvested, the berries and whole bunches, without being torn, are subjected to soft pressing to obtain the “free run” must. The must is then subjected to cold static decantation to eliminate suspended solids. Fermentation begins with the inoculation of selected yeasts at a controlled temperature of 18°C. The wine is then racked and left to age for several months in steel vats before being released. Alcohol content: approximately 11% vol. Description: delicate and pleasant aroma, with a typical note of almonds and hay, dry and persistent on the palate. Pairings: it is the wine of the famous “Tajut” aperitif. Excellent with San Daniele prosciutto, barley and bean soups, and boiled asparagus. Serve at 10-12°C. Storage: Keep in a cool place at 12-16°C, away from light. Empty demijohns should be transferred to smaller containers (bottles and carafes) as soon as possible. Plastic containers used for transporting wine should be emptied immediately into glass containers. Containers should be thoroughly cleaned before and after use.