| Harvest |
Manual, in boxes, the second half of September. |
| Vinification |
3 days of maceration during fermentation at < 24 °C, regular punching down the cap with light pumping over, use of indigenous yeast only, after pressing fermentation continues in stainless steel tanks, lees stirred regularly until the first decanting. |
| Ageing |
1 year on fine lees in stainless steel tanks. |
| Pairing |
As an aperitif goes well with savory pastries, oysters, cold seafood starters (marinated anchovies), compound fruit-vegetable salads, young cottage cheese, vegetable soups, steamed sweetwater fish, delicate marine fish (sole meunière), pasta or risotto with basil, pizza margarita, when meeting a friend... |
| On offer |
Price Dolfo Rumena Rebula Ribolla Gialla 1' Classe 2022 CHF 19.89
inc VAT
|