Ribolla Gialla 'Comemivuoi'

  • Di Lenardo
  • Friuli Venezia-Giulia, Italy

Method & Production

Hand harvested. Most of the Ribolla Gialla grapes come from Friuli’s hills in the area of Colli Orientali. The whole berries are pressed gently in a pneumatic press. After the first racking, the must is transferred to temperature-controlled fermentation still vats. The wine stayed on his fine lees all the time before bottling.

Tasting notes

Clear light gold. Grapefruit and white pepper on the nose and palate; juicy and fresh, clean fruit over a hint of stony minerality, wrapped up with a high note of fresh-fruit acidity and a distinct scent of lemon.