RIBOLLA GIALLA IGT – ANDREA DI PEC
Lowland of the region
The grapes are harvested in the second half of September and crushed in pneumatic presses. Fermentation is in stainless steel at a controlled temperature of 14-15 °C. Maturation, again in steel, continues until the following spring.
Star-bright straw frames a fresh, fruit-driven nose lifted by citrus notes of lemon verbena and grapefruit. The clean, tangy palate tempts with nicely gauged butteriness and a long-lingering finish.
Storage: lay the bottle on its side in a dark, dry room at a temperature of 15 °C.Food matchings: a classic aperitif that can also accompany fish-based starters or shellfish. Delicious with fresh and moderately mature cheeses. Serve at 10-12°C.
Alcohol content: 12,5%