| Climate |
Exposure: South, Southwest. |
| Soil composition |
Marl and sandstone flysch of Eocene origin. Locally known as “Ponca”. |
| Harvest |
Mid September,carefully harvested in the coolest hours of the day. |
| Vinification |
After a soft press, the must has been decanted for 24 hours at a fixed temperature of 8 °C, then we start the fermentation in stainless steel vats for 15 days. |
| Ageing |
Minimum of 5 months in stainless steel on his lees, with constant bâtonnage. At the end we make a gentle filtration before bottling. |
| Pairing |
The suavity of Ribolla Gialla can be spent on shellfish and warm vegetable starters. Try it with seawater fish with delicate flesh such as sea bass, gilthead bream, ombrine, turbot and St. Pierre in particular. |
| On offer |
Price Tenimenti Civa Ribolla Gialla 2019 CHF 12.54
inc VAT
|