Description
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
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.
