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GRAPE VARIETIES: Ribolla single variety.
SOIL: known as “ponca”, it consists of friable marlstone with good water retention properties, and is typical of the Collio zone.
TRAINING SYSTEM: Guyot with 4,000 vines per hectare and short pruning which results in low yields and a high concentration of quality.
HARVEST: grapes harvested by hand when optimally ripe at the end of September.
VINIFICATION: takes place in temperature-controlled stainless steel vats for 20 days at a constant temperature between +16° and +20°C.
AGING: in stainless steel tanks kept at a constant temperature of +12°C. The wine undergoes cold stabilization before bottling.
RESIDUAL SUGAR: 2.00 g/l.
TOTAL ACIDITY: 5.80 g/l as tartaric acid.
COLOR: straw yellow with greenish tinges.
AROMA: delicately floral and fruity displaying notes of green apple.
TASTE: dry, fresh and slightly citrusy, it has a generous structure and a delicate finish.
PAIRING: complements hearty vegetable soups and risottos, foil baked and simmered fish dishes and white-meat dishes. Excellent with smoked cured meats and ricotta cheese.
SERVE: at a temperature between +12° and +13°C. Uncork just before serving.
CONSUMPTION AND AGING POTENTIAL: If stored well, its gains character over time and can age for 3 to 4 years maintaining all its balance and varietal stamping.
BOTTLE SIZE: 0,750 L – 0,375 L – 1,50 L