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.
Fresh and aromatic with notes of guava, mandarin and hints of white spice. Bright lemon citrus and peach characters on the palate, which is textural, and held together by the racy acidity and mineral notes typical of the Ribolla grape.
Great with shellfish and grilled fish dishes