Production
The Ribolla grapes are cultivated in the Podere di Spessa area of Collio, in Friuli. They are harvested in September, only in the cool teperatures of the morning. After transportation to the winery they undergo a gentle pressing, followed by fermentation in stainless steel.
Tasting notes
Fresh and aromatic with notes of guava, mandarin and hints of white spice. Tinned peach characters on the palate, which is textural, and held together by the bright acidity and mineral notes typical of the Ribolla grape.
Food match
Great with shellfish and grilled fish dishes
