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 richness of flavour, acidity and body

Temperature service

12°C

Alcohol

13% Vol. c.a.

mid-September, by hand in the coolest hours of the day

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