||Marl and sandstone flysch of Eocene origin.
||Manual. First and second 10 days of September.
||The grapes are carefully destemmed and left to macerate for a short period. Next, the fruit is soft crushed. The must obtained is then allowed to settle. The now-clarified must ferments in temperatured controlled stainless steel tanks.
||After fermentation, the wine settles on the lees in stainless steel containers for 6 months. The bottled wine is aged in temperature-controlled rooms for a minimum of 2 months.
||Excellent as an aperitif, this wine goes beautifully with vegetables in batter and casseroles, with cheeses and dishes with seafood.
||Price Livio Felluga Ribolla Gialla 2021 CHF 23.05