mid-September, by hand in the coolest hours of the day
Flôr Ribolla Gialla
Vigneto Bellazoia
Grape variety |
ribolla gialla |
|---|---|
Type of soil |
marl and sandstone flysch of Eocene origin. Locally known as “Ponca” |
Exposition |
south / south west |
Pest control |
low environmental impact integrated pest management |
Tasting notes |
bright gold. The elegant nose shows ripe apple and pear to the fore, against a richly-nuanced backdrop. The palate displays the proverbial gracefulness of Ribolla, achieving a perfect balance between |
Temperature service |
12°C |
Alcohol |
13% Vol. c.a. |
decantation of the must at a temperature of 10 °C for 24 hours, followed by fermentation for 18 days at 16 – 18 °C
the intrinsic varietal characteristics and dense texture of this Ribolla Gialla make it a perfect match for fish soups and vegetable soups. It also pairs beautifully with the firm flesh of prawns, king prawns, tiger prawns and lobster
