• Composition: 100% Ribolla gialla
  Method of cultivation: Guyot
  Vines per hectare: 5000
  Vinifcation: cold maceration on the skins, light pressing; decanted statically under cold conditions; fermentation in steel vats
  Élevage: on fine-grained lees for 5 months
  Ageing: in the bottle for a further 2 months
  Tasting notes: straw yellow in colour with greenish tints, with a characteristic dry, slightly citric favour. It has a pleasant and delicate bouquet with foral notes that recall acacia
  Accompaniment: an aperitif wine going with fish hors d’oeuvre and delicate white fish, oysters and other shellfish
  Serving temperature: 10°-12° C

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