|Composition of the land
||Flysch (locally called “Ponca”) consisting in marl and sandstone.
||Hand-picked during the first ten days of September.
||Fermentation: container Stainless steel tanks with controlled temperature at 18 °C.
||In steel on noble lees until the month of March and then in bottle.
||It pairs well with light appetizers, such as fresh cheese, cold cuts and raw vegetables. Ideal companion to seafood and delicate freshwater fish dishes. Excellent with spring herb omelettes.
||Price Castello di Spessa Ribolla Gialla Yellow Hill 2018 € 17.57