Ribolla Gialla Ronchi Di Cialla 2024
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.
In summary
Awards & Recognition
84/100
How to taste it
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.
Italiano
Deutsch
