Like our Malvasia, our Ribolla Gialla does not undergo dégorgement, precisely to allow it to have an immortal, lively and constantly evolving bubble.
on right bank of the Isonzo river, in the municipality of San Lorenzo Isontino (GO)
Soils profile /composition
plateau with clayey-pebbly red calcareous earth of alluvial origin (54 m a.s.l.)
Year of planting vineyard
modified double Guyot with 3300 vines/ha
Yields per hectare
since 1999 according to the principles of organic certified agriculture
exclusively manual in crates seeking perfect maturity of the grapes
the whole grapes are directly subjected to soft pressing where only the must from the first pressing (about 50% of the juice obtained) will be used for the production of Ribolla Gialla. The must is then cold decanted for about 12-15 hours and then the alcoholic fermentation takes place at a controlled T°C (20-22°C). Close to the end of alcoholic fermentation when a few grams/litre of sugars remain to be developed, the wine is bottled and thus the fermentation in the bottle ends, obtaining the overpressure. The bottles will rest lying down at least 12 months before being marketed.
this product pairs well with fresh cheeses, delicate vegetable and fish appetizers, vegetable and shellfish tempura; also excellent as an aperitif.