Ribolla Gialla
Ribolla Gialla has been grown in Vendrame’s area for centuries. No one remembers who and exactly were the first vines were planted on the Estate but this wine was always a year round staple at the tables of the Venetian nobility.
Cultivation: Vendrame uses the double Guyot training system. Plant density is approximately 4700 vines per hectare and yield per hectare is around 80 q/ha.
Vinification: Harvested late August/early September, grapes are destemmed and crushed then left to macerate with their skins for 24 hours. The juice is matured on fine lees with frequent battonage. Secondary fermentation takes place in autoclave.
Characteristics: Aromatic dry white wine with a bouquet of peach as well as some pear.
Pairings: Best served with Japanese cuisine as well as pan fried fish.
- 12.5% by volume (depending on vintage)
- Net 750ML