Wine region: Friuli-Venezia Giulia
Variety: 100% pinot grigio
Maceration: 12 days
Maturation: in stainless steel barrels and than in the bottle
Ribolla Gialla Ancestral Col Fondo Method, native. The oldest method of sparkling wine production.
Visual aspect: straw yellow color (cloudy).
Olfactory and gustatory notes: Floral and fruity bouquet with typical fruity nose of citrus fruits, bitter almonds, melon, exotic fruits. Broad and mineral flavour, fresh, lively, harmonious, with a yeasty aroma.
Vinification: The grapes are harvested and selected manually, then gently destemmed and macerated on the skins for 12 days in conical oak vats without temperature control. The alcoholic fermentation with indigenous yeast begins during these days, with manual punching down three times a day (dipping the skins into the must). The skins are then soft pressed and the alcoholic fermentation continued in stainless steel barrels. Towards the end of the fermentation, the temperature was lowered and the wine with residual sugar was bottled. In April of next year, the fermentation restarted in the bottle with the presence of sediments. The wine finishes its primary fermentation in the bottle, trapping carbon dioxide and a sediment of yeast lees.
Pairing with food: It pairs well with soups, risottos, cheeses and is an excellent aperitif.