Ribolla Gialla Ronchi Di Cialla 2024

Ribolla Gialla Ronchi Di Cialla 2024

Ronchi Di Cialla

Ribolla Gialla Ronchi Di Cialla 2024

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In stock

Ribolla Gialla Ronchi Di Cialla 2024

was €17.60 Special Price €15.70 - 11%
Availability: In stock
SKU
00003535
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Stima data di consegna

Ribolla Gialla Ronchi di Cialla is produced with skin maceration for at least one day, fermentation in stainless steel at a controlled temperature, natural static decantation and permanence on the yeasts for three months with frequent batonage.

Il Vino in sintesi

In summary

Wine list: Ribolla Gialla
Grape varieties: Ribolla Gialla 100%
Wooden passage: Only steel
Alcohol Degree: 12,50%
Country: ITALY
Production area: COLLI ORIENTALI DEL FRIULI
Year: 2024
Format: Bottle 75 cl
Premi e riconoscimenti del vino

Awards & Recognition

Rate Webdivino: Vini premiati Webdivino > 9084/100
Come gustare il vino

How to taste it

When to drink it: 3-5 years
Serving Temperature: 8-10 °C
Recommended glass: Medium cup (red / young white) Calice medio (rossi/bianchi giovani)
Recommended pairings:

Visual tasting

Crystalline, pale straw yellow in color with greenish reflections. Fairly consistent.

Olfactory tasting

On the nose it expresses freshness and vivacity; the aromas are elegant, fragrant with bread crust, fruity notes of apple and pear on a floral and mineral background.

Taste tasting

On the palate, it expresses great freshness and character, enhanced by a perfect balance of acidity and minerality. The finish is consistent, fresh, and savory. Excellent balance and drinkability.

What to pair wine with Ribolla Gialla Ronchi Di Cialla 2024

Ribolla Gialla Ronchi di Cialla pairs well with fish, shellfish, and mollusc dishes, vegetable-based pasta dishes, and delicate cured meats. Excellent on its own as an aperitif.

Contains sulfites.

Ribolla Gialla Ronchi di Cialla is produced exclusively from the eponymous grape grown in the Cialla Valley in the municipality of Prepotto (Udine), Friuli. Maceration on the skins for at least one day, fermentation in stainless steel at a controlled temperature, natural static decantation, and maturation on the lees for three months with frequent batonage. Drink young.

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