||So named as a tribute to grandfather Adelchi who for 60 years has worked hard in the vineyards with patience and experience.
||Grapes are macerated for 12 hours at low temperature and pressed under CO2 that prevent oxidations. Afterwards 50% of it is fermented in 25 hectoliter oak cask at 55° F (16° C). 50% of the grapes (oldest vines) are fermented in big French oak casks (27 hl) and aged there for 6 months before bottling.
||Cold starters, fish sauce, sour sauce with lemon or vinegar.
||Price Venica Collio L'Adelchi Ribolla Gialla 2017 € 18.30