Ribolla gialla

Foto Ribolla gialla
Foto Ribolla gialla

Grapes are destalked and left with their skins in big open-topped vats for 8 days with their skins, wild yeasts only and no refrigeration. After a light pressure wines are racked to big Slavonian oak casks and left with the fine lees at less two years. The first months the lees are moved up with batonnage.

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E-mail: info@paraschos.it



Agriturismi: Paraschos, San Floriano del Collio