USE OF GRAPES:
Ribolla Gialla
FORM OF BREEDING:
Guyot
PLANT DENSITY:
5000 vines per hectare
MODE AND PERIOD
OF HARVEST:
manual, second half of September
PRODUCTION AREA:
municipality of Cormòns (Gorizia) in the
Locations Zegla and Novali in the heart of
D.O.C. area Collio
CHARACTERISTICS
OF THE SOIL:
the land is hilly
and are made up of sandstone marls
of Eocene origin, in local dialect
called "ponca"
VINIFICATION:
destemming with short maceration
pellicular. The must obtained comes
decanted only with the help of cold; a
part ferments in French oak barrels,
the remaining part ferments at temperature
controlled in steel tanks. The two
typologies are then assembled first
of bottling
OLFACTORY NOTE
AND TASTING:
delicate perfume, with strong hints
floral, apple and citrus. Slightly
tannic. Good structure and minerality
COMBINATION
FOOD AND WINE:
cold meat and fish appetizers.
Excellent as an aperitif