Saragialla - ribolla gialla
Wine: Ribolla Gialla
No. of bottles produced: 1.500 bottles of 0.75 l.
Location: 180-350 mt. s.l.m., marly-arenaceous hilly terrain
Yield per vine: 1,5 kg./ceppo
Collection mode: manual in boxes
Vinification: after crushing the must and skins are left for 12 hours in a stainless steel barrel at a temperature of about 1-2 ° C so that the must-peel contact called "pellicular maceration" takes place. The aim is to extract the primary characteristics of the grape from the peel. Then a soft pressing takes place and alcoholic fermentation is started with indigenous yeasts in a wooden tonneau.
Aging: 6 months in wooden tonneau with fermentation yeasts periodically kept in suspension and then 3 months in stainless steel barrels. Then bottled for 3 months before the sale.