The history of Ribolla Gialla has in itself the scents of the Mediterranean Sea. Ploughing the waves from the island of Kefalonia, it finds its ground in the hills of Friuli. Already mentioned in the twelfth century and sung by German reporters in the fourteenth century, it has always been a special place in the viticulture of the east part of the region, intertwined with the history of empires and the stories of people and places.
Lively and sunny with a characteristic freshness that makes you love it at the first sip, its strong minerality merges into broom and delights your palate with its citrus notes.
Organoleptic characteristics:
Colour: light straw yellow.
Nose: floral and fragrant, elegant and refined.
Taste: dry, lively and fresh, with a well defined acidity.
Food pairing: it can be paired with cold starters and of raw fish, lemon sour sauces. Excellent with soups, especially creams and soups and pasta dishes based on vegetables and seafood.
Serving temperature: 8°/10°C.
