Ribolla Gialla Brut
Ribolla Gialla is the native vine of Friuli. Chosen for its marked acidity and low alcohol content, it has found a particular expression in the sparkling version, a type of reference especially in the lower area of the Ronchi.
8 months on the yeast
The grapes are harvested in the first week of September when they have 11% vol potential. The must is then fermented directly in an autoclave using the Martinotti method, at a controlled temperature of 12 ° C to enhance the aromatic components of the grapes and preserve the varietal characteristics olfactory and gustatory It refines on the lees for 8 months with frequent batonnage, to acquire structure and balance.
ALTITUDE 120 meters above sea level
TYPE OF PLANTING Sustainable Farming
SOIL Clayey marl, sandstone
TYPE OF CULTIVATION Sylvoz and guyot
ALCOHOL CONTENT 11%