Of ancient Friulian origin, it is one of the most common grape varieties in the Friuli hills. The yellow Ribolla Brut Ronco Vieri is obtained by the classic method. The first fermentation takes place in steel, while only a very small percentage ferments in wood. After a period of refinement on its yeasts at the end of winter, the Assembly is proceeded and, following the start of the second fermentation: the one in the bottle. The subsequent stop of the wine in contact with the yeasts foresees a minimum duration of 15 months. The disgorgement and a small addition of liquer of expedition close the production cycle and the bottles, after a few months ' stay in the cellar, are ready to be tasted. The visual aspect is characterized by a straw-yellow color of medium intensity and a fine and persistent perlage. The sense of smell is delicate, with an aromatic fan that ranges from bread crust to yeast, from yellow flowers to white pulp fruit. The taste is fresh, balanced, harmonious. The yellow Ribolla Ronco Vieri is the classic aperitif wine, from appetizers of raw fish, from first delicate dishes based on fish or vegetables. Excellent away from meals. Never be drunk at the end of a meal, with or without sweets. Serve at 4-6 °c.