||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, is in steel.
||In steel which continues until the following summer.
||As an aperitif or with starters, soups and stewed fish, molluscs, especially warty venus shells. Friulian food: fried sardines in breadcrumbs.
||Price Collavini COF Ribolla Gialla Turian 2018 € 17.49