||Corno di Rosazzo and Manzano
||The relatively late-ripening grapes are picked at the end of September and left to macerate at 12 °C for a whole night.
||Fermentation, for about 15 days at a controlled temperature of no more than 15 °C in steel.
||Maturation in steel, which continues until the following summer.
||Good as an aperitif or with starters, soups and stewed fish, molluscs, especially warty venus shells.
||Price Collavini COF Ribolla Gialla Turian 2016 € 17.90