Late harvest with grapes rigorously handpicked.
As soon as the grape arrives in the cellar it is destemmed and putted inside a big wood barrel.
The must is kept in maceration with the skins for 4 months; after that the skins are removed from the wood barrel by hand and the wine ages in barrel until the bottling process. After the 4 months of maceration with the skins, the wine ages in a 15HL French oak barrel until the bottling process. The Ribolla has a pale-yellow colour, it is dry, fresh and balanced. At the fresh scent of hawthorn and wisteria we can feel warmer flavours of plum and citron. The fruit leaves a perceptible imprint, nearly neutral and remembers the French oak. This vilification method is ideal for the ageing of the wine.
Serving temperature 9-10°C; ideal to be serves with fish dishes and soups. Contains sulphites