The grapes are from carefully chosen vineyards in the Collio area, among
which Oslavia and San Floriano del Collio. Ribolla Gialla is particularly lateripening
and so the harvest can be often prone to rainfall. However, the
sun, the local wind (the “Bora”) and the especially pure “ponca” marl
ensure perfect ripening of the grape even in adverse weather conditions.
150-250 metres above sea level.
TYPE OF SOIL
Thanks to “ponca”, the local marl- and sandstone-rich soil, in which
marine fossils are far from uncommon, that our Ribolla can give of its best.
Guyot and cappuccina.
Hand-picked, late September to early October.
The grapes undergo cold maceration for around 24 hours. A part of them
are then selected to ferment in contact with the skins with frequent
punching down until the residual sugars have been used up.
Glowing, deep golden-yellow hue with pale green highlights; intense yet
delicate aromas of acacia blossom with hints of tropical and citrus fruit;
flavoursome and fresh tasting with a pleasant back palate.
Grilled shellfish, sushi and an excellent aperitf.