Grape: 100% Ribolla Gialla.
Vinification: brief cold maceration of destemmed grapes (at a temperature of 7°C for 7/8 hours) followed by soft pressing. Cold settling (around 5°C) and fermentation with selected yeasts at a controlled temperature (18°C).
MATURATION AND AGEING: yeast contact until spring, when the wine is bottled. Aged in the bottle for a further few months.
Characteristic: dry, white wine, straw yellow in colour with greenish tinges. Stylish fragrance, with floral, fruity aromas. Well-sustained acidity and balanced body.
Suggested Pairings: cold starters, sweet and sour sauces, soups, vegetables and fish.
How to serve: cold, but not chilled, at a temperature of 8-10°C in long-stemmed goblets.