Ribolla Gialla

GIALLA - RIBOLLA GIALLA - CA'TULLIO

D.O.C. FRIULI AQUILEIA



GRAPES: Ribolla Gialla

WINEMAKING: pre-fermentative low temperature skin contact for 12 hours at about 10°C; soft-crushing, must clarification by settling at low temperature and fermentation in stainless steel tanks at controlled temperatures using selected yeasts with regular stirring of the fine lees; the wine then matures in tanks before going into bottle.

WINE: straw yellow with green highlights; fresh floral bouquet reminiscent of acacia blossom; a fragrant wine with a dry, refreshing palate.

VINEYARD: two hectares, mid hill, marl and clay soil, planted 2001 with an average yield per hectare of 70-75 quintals.

FOOD MATCHING: outstanding a san aperitif or with raw fish but equally delicious with rice or pasta in subtly flavoured fish sauces; serve at about 10-12°C.


SHARE ON FACEBOOK

PDF DATA SHEET