VARIETY: Ribolla Gialla

ALCOHOL CONTENT: 12.00% vol.

PRODUCTION AREA: Premariacco Municipality

TRAINING SYSTEM
Double overturned arches 

NATURE OF THE GROUND
Eocene origin, ponca, clayey silt.

VINIFICATION
When fully ripe, the grapes are harvested during the coolest hours of the morning and are de-stemmed and softly pressed in the cellar.
The must obtained undergoes a first clarification.
Once the fermentation phase is over, the new wine obtained is aged  in the same fermentation containers, with weekly battonage on noble lees.
After this period the wine is made sparkling with the Charmat method in autoclaves, this to safeguard the fruity characteristics of the base wine.