Ribolla Gialla Metodo Classico Pas Dosè – Draga

Vinification: The grapes are hand-harvested and carefully selected, then destemmed and gently pressed. They are cooled to 8-10 degrees and left to macerate with the skins for 24 hours. A soft pressing follows, after which alcoholic fermentation begins in stainless steel tanks at controlled temperatures of 16-18 degrees. The wine matures for approximately seven months in contact with the yeast before being bottled in stainless steel at controlled temperatures, followed by bottle ageing.

Tasting note: A pale straw yellow colour. At the nose, it reveals a floral and fruity bouquet, dominated by notes of white flowers, apple, peach, and citrus. On the palate, it showcases a distinctive mineral and citrus character, vibrant and fresh, with a delightful dryness and pronounced acidity, creating a harmonious profile.