||Arched cane and guyot trained.
||September. Perfectly ripened grapes are hand harvested during the chilly early hours of the day.
||The bunches are then quickly carried to the cellar where they are gently pressed, destemmed and finally macerated for 1-2 days. The first must is pumped into temperature controlled stainless steel vats.
||The wine is kept on its lees for at least 8 months before bottling, 8-9 months after harvest.
||Ideal with fried fish, vegetables fried in batter and flans, with tasty cheeses and seafood dishes made with tomato.
||Price Villa Russiz Ribolla Gialla 2018 € 12.87