Metodo Classico · Pas Dosé
Ribolla Gialla
A wine that celebrates the native grape, the freshness and the minerality of its terroir.
The wine
Freshness and minerality
A wine that celebrates the native grape, the freshness and the minerality of its terroir.
Technical sheet
Ribolla Gialla
- 100%Ribolla Gialla
- Grape varieties
- 100% Ribolla Gialla
- Vineyard · Soil
- Piedimonte · Monte Calvario · Terreno marnoso "Ponca" · 100 m s.l.m. · Sud-Est · Guyot semplice
- Planting density
- Sesto d'impianto 2m × 0,80 m · 7.500 barbatelle/ha
- Fermentation
- From early September, strictly by hand into crates and only in the coolest hours of the day, to keep the bunches intact and at the right temperature.
- Vinification
- After gentle pressing, the grapes are vinified in steel tanks.
- Ageing on the lees
- 12 months on the lees
- Dosage · Alcohol
- Pas Dosé · 11,6% vol.
- Total acidity
- 7,2 g/l
- Residual sugar
- 0 g/l
- Serving
- Serve at 8°C. Keeps for 4 years.
- Storage
- Store in a cool, dark place. Longevity: 4 years.
- Tasting notes
- Bright, luminous straw yellow. Fresh aromas of white-fleshed fruit, notes of apple, jasmine and violet. On the palate Ribolla Gialla is dry, fresh and lively, and at the same time elegant and soft, with a distinctive minerality and savour that reflect the terroir it comes from. It leaves a fine, persistent fruity finish.
- Food pairings
- Perfect as an aperitivo, and equally good with cold starters such as octopus or cuttlefish salad; it cleans the palate after fried fish. Fine matches also with bottarga spaghetti and salt cod. Ribolla Gialla in the Metodo Classico keeps the singular character of this native grape, so representative of Friuli-Venezia Giulia.
- Formats
- 0.75L