Vini Classici
Vini Classici
Ribolla Gialla
Ribolla Gialla
60 hl/ha
Fermentation is carried out in stainless steel tanks (18/20 °C).
The wine remains on the fine lees for 7 months and undergoes weekly batonnage.
Bottling and further ageing in the bottle.
Aging potential
3 - 5 years
Serving temperature
11 °C
Food pairing
Fish-based appetizers, aperitifs, pasta first course dishes.
Suggested dishes:
Pasta with fresh tomatoes, bruschetta.
Pastry pockets with leeks, salmon and Robiola cheese.
Caprese salad with oregano dressing.
Whole grain spaghetti with pea pesto, sun dried tomatoes and Stracciatella cheese.