Vini Classici
Ribolla Gialla
Variety
Ribolla Gialla
Yield
60 hl/ha
Winemaking
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.
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.
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.
