RIBOLLA GIALLA IGT – ANDREA DI PEC

BASE VARIETY
Ribolla Gialla

IGT ZONE
delle Venezie

PRODUCTION ZONE
Lowland of the region

HARVEST PERIOD
Late September

WINEMAKING TECHNIQUE
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.

WINE
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.

SUGGESTIONS
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.


Region: Friuli
Alcohol content: 12,5%
Serving: 10-12°