Composition: Ribolla gialla 100%
Method of cultivation: monocapovolto
Vines per hectare: 5,400
Vinifcation: cold maceration for 12 hours; static separation at 14°C; autoclave fermentation at 18°C; autoclave sparkle formation at low temperature at 13-15 degrees for 15 days
Élevage: rest on yeast for 2 months
Ageing: in bottle for about a month
Tasting notes: it has rich and rightly faint sparkle, fine and lasting perlage. Straw-yellow colour. It has a good intense smell, it is fresh and delicate, it is possible to smell scents of ripe fruit with pineapple and apricot, accompanied by delicate white fowers notes. It has a highly smooth and elegant taste, the acidity is present and balanced, it has good persistence, with dry and pleasant end.
Accompaniment: perfect as aperitif or for fish meals.
Serving temperature: 6-8° C