Produced exclusively from Ribolla Gialla, the oldest known variety of Collio, that was identified with Evola of the ancient Romans. At the IV Austrian Enological Congress, that occured in Gorizia in 1891, this vine was considered the best of all
Grapes: Ribolla Gialla
Harvest: The grapes are harvested later than normal
Traditionally the grapes undergo criomaceration for 24 hours, then they are pressed and fermented at controlled temperatures. The wine stay on its yeasts until it is bottled.
Clear straw yellow. An unmistakable and pleasing bouquet, with textbook varietal perfumes of citrus fruit, alluring apples and a note of creme. The palate offers a fragrant beginning, with a succession of corresponding flavors that in the finish leave room for an elegant reminiscence of apple.
It is recommended to be served at 8 – 10˚С
It can be appealing with grilled fish, but also cream soups, for example with asparagus and mushrooms. It is excellent paired with white meats and simple country dishes.