TYPE OF WINE: White, dry, Ribolla Gialla Collio.
GRAPE VARIETIES: Monovarietal Ribolla.
ZONE OF PRODUCTION: Hillside, 160-180 metres above sea level, southwest exposure, town of Spessa di Capriva (GO), Italy.
SOIL: Typical of the Collio zone, called "ponca", made up of marly rocks consisting of very friable mineral elements with good water retention.
COLOUR: Straw yellow with greenish tinges.
AROMA: Delicately floral and fruity, green apple.
TASTE: Dry, fresh and slightly citrusy, generous structure and delicate length.
PAIRING: Vegetable soups and risottos, fish dishes (baked in foil and boiled), white meats, excellent with smoked cured meats and ricotta.
SERVE: At the temperature of +12° to +13°C . Uncork just before serving.
CONSUMPTION AND AGEING POTENTIAL: If stored well, its personality improves and it can age, maintaining its balance and typicity, for 3 to 4 years.
TRAINING SYSTEM: Guyot with 4,000 vines per hectare, short pruning which results in low yields and a high concentration of quality.
YIELD PER HECTARE: 65 quintals of grapes per hectare.
VINIFICATION: Grape conditioning at +10°C with brief maceration in the bladder press and subsequently soft crushing.
MUST TO FRUIT RATIO: 65%
FERMENTATION: In temperature controlled stainless steel containers for 20 days at a controlled temperature of +16° to +20°C .