Brut Ribolla Gialla

after static decantation of the must, secondary fermentation takes place at low temperatures in autoclaves according to the Charmat method.

bright, yellow colour, a distinctively light but refined aroma, and a sensation of freshness on both the nose and the palate. An impeccably evanescent foam, with an extremely fine and persistent perlage that teases the palate. A bouquet of fresh fruit, such as white peach, with a light citrus note.

excellent as an aperitif or throughout a meal with fish. Its very pleasant freshness makes it the ideal accompaniment for fatty and greasy foods, such as fried vegetables.