14,50 € tax incl.
The infusion period lasts from two to eight weeks depending on the aromatic fraction that you want to prefer. In the first days of infusion, the oral components of acacia and elderberry gold are extracted.
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The infusion period lasts from two to eight weeks depending on the aromatic fraction that you want to prefer. In the first days of infusion, the oral components of acacia and elderberry gold are extracted. We then move on to the notes of honey and ripe fruit, in particular golden apple and cooked pear. And if you go even further, you can get to the very pleasant notes of gooseberry.
|Region||Friuli Venezia Giulia|
|Vines and plants||100% Ribolla Gialla|
|Production area||The area next to the Isonzo river where the Ribolla Gialla Puiatti vineyards are located looks like a plateau gently sloping down from the hills of the north of the region towards the Adriatic Sea.|
|Vinification||This wine is obtained through a technique called infusion, a process through which a quantity equal to a maximum of 15% of Ribolla grapes carefully de-stemmed by hand is reintroduced into the Ribolla wine of the previous year.|
|Maturation||In steel containers for 6 months and 6 months in the bottle|
|Name||Venezia Giulia PGI|
|Service temperature||12 °|
|Alcohol content in %Vol||12.50|
|Pairings||It goes well with cold appetizers, soups, velvety creams, vegetable-based first courses and fish-based dishes.|
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