RIBOLLA GIALLA DOC COLLIO

La Rajade Ribolla Gialla DOC Collio.png

Grape types: Ribolla gialla


Soil: Ponca, a marl and sandstone rock

Harvest: Manual


Yeld per vine: Approx 1,5 kg per plant


Vine training system: Guyot


Vinification: Skin maceration is done at low temperature (8-10°C). Soft pressing follows and fermentation is done at controlled temperature for a period of about 15 days.


Elevation: In steel tanks under controlled reduction on the lees until the following spring. Once in the bottle, the wine ages for a couple of months.


Wine characteristics: This wine is characterized with a pleasant mix of perfumes which go from a typical local apple to a chestnut flower. It has a rich, elegant and persistent taste in mouth.

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