||Fraz. Bellazoia - Povoletto (UD)
||Exposure: south / south-west.
||The harvest is manual in the middle of September and in the coolest hours of the day. Careful is the selection of grapes in the vineyard.
||The grapes are pressed and then pressed. After decanting the must at a temperature of 8 ° C for 24 hours, fermentation in steel is started for about 15 days.
||The wine remains in steel on the fine lees for 4-6 months, during which the bâtonnage takes place. Before being bottled, the Friulan is lightly filtered respecting its integrity. So he lies in the darkness and silence of our cellar before being put on the market.
||It goes well with soups, especially creams and creamy sauces and fish dishes. To try with a bruschetta of organic bread and mascarpone mousse and artichoke sauce. Gratifying with a crouton on which to lay a slice of lard with herbs and a few drops of acacia honey, or with a sandwich of yellow corn polenta and potato frico.
||Price Tenimenti Civa Ribolla Gialla Collezione Privata 2018 € 15.24