Ribolla Gialla - Blu Giovello

Ribolla Gialla Brut

Ribolla Gialla Brut

The grapes are collected in boxes and lightly pressed and undergo the cold static settling process. Fermentation takes place in steel tanks at a controlled temperature of 16°-17°. Second fermentation with long Charmat method at 14-15 C°, ageing on lees for three months.

Ribolla Gialla Brut
  • Grapes

    Ribolla Gialla

  • Production Area

    Hilly Area, between Italy and Slovenia

  • Soil Type

    Stratified with marl and sandstone

  • Training System


  • Planting Density


  • Harvest Period

    End of August

  • Alcohol Content

    12 % vol

  • Residual Sugar

    10-12 g/ lit

  • Total Acidity

    5,8 g/ lit

  • Serving Temperature

    6° - 8° C

  • Ageing Potential

    Two years

  • Format (ml)



Serving suggestions

Star-bright straw yellow with greenish reflections and persistent perlage of tiny bubbles. Intense aroma of ripe apple. The minerality is an expression of its terroir. Dry style with refreshing and crisp acidity.

Ideal as an aperitif and throughout the meal, especially with fish dishes, white meat and vegetables.

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