Producers of Cormóns Ribolla Gialla

The grapes of this Ribolla Gialla, they are harvested between the end of September and the beginning of October. After destemming, the grapes are macerated at a low temperature for a long time, then the must is fermented at a low temperature and drawn off in large barrels. Subsequently the wine is aged on the lees in large oak barrels, per 6-7 months, before being bottled.
Perfect to accompany aperitifs and appetizers, it is ideal in combination with fish-based dishes, risotto and white meats.