Wine: Produced exclusively from Ribolla Gialla, the oldest known variety of Collio, that was identified with Evola of the ancient Romans. At the IV Austrian Enological Congress, that occured in Gorizia in 1891, this vine was considered “the best of all and deserving above all regarding further consideration, because the sandstone or limestone marne where it dominates – the so-called “opoche” – are for Ribolla Gialla, soils of predilection.”
Vineyard source: The vineyards used for production of this wine are located in Ruttars and Buloval, lying southeast of Monte Calvario at an altitude of 180 meters (600 feet) above sea level.
Training system: Guyot cultivation with a production of 70-80 quintals per hectare.
Vinfication: Traditionally the grapes undergo criomaceration for 24 hours, then they are pressed and fermented at controlled temperatures. The wine stay on its yeasts until it is bottled.
Color: Clear straw yellow.
Nose: An unmistakable and pleasing bouquet, with textbook varietal perfumes of citrus fruit, alluring apples and a note of creme.
Palate: The palate offers a fragrant beginning, with a succession of corresponding flavors that in the finish leave room for an elegant reminiscence of apple.
Serving temperature: Serve chilled, about 8-10° C (45-50° F) so you can grasp all of its fragrances.
Recommended foods: It can be appealing with grilled fish, but also cream soups, for example with asparagus and mushrooms. It is excellent paired with white meats and simple country dishes.