VINITALY – Verona, April 9th/12th 2017 - Hall 7 Stand A2
Type of wine: White, dry, Ribolla Gialla Collio.
Producer: Fernando Pighin & Figli S.agr. a r. l.
Grape varieties: Monovarietal Ribolla.
Zone of production: Hillside, 160 - 180 metres above sea level, southwest exposure, town of Spessa di Capriva (GO), Italy.
Soil: Typical of the Collio zone, called “ponca”, made up of marly rocks consisting of very friable mineral elements with good water retention.
Training system: Guyot with 4,000 vines per hectare, short pruning which results in low yields and a high concentration of quality.
Yield per hectare: 65 quintals of grapes per hectare.
Harvest: Grapes harvested by hand during the period of optimal ripeness, at the end of September.
Vinification: Grape conditioning at +10° C with brief maceration in the bladder press and subsequently soft crushing.
Must to fruit ratio: 65%
Fermentation: In temperature controlled stainless steel containers for 20 days at a controlled temperature of +16° to +20° C.
Ageing: Stored in the cellar in stainless steel vats at a constant temperature of +12° C, stabilised in refrigeration rooms until bottling.
Alcohol content: 13,5% by vol.
Residual sugar: 2.50 g/l.
Total acidity: 6.00 g/l in tartaric acid
Colour: Straw yellow with greenish tinges.
Aroma: Delicately floral and fruity, green apple.
Taste: Dry, fresh and slightly citrusy, generous structure and delicate length.
Pairing: Vegetable soups and risottos, fish dishes (baked in foil and boiled), white meats, excellent with smoked cured meats and ricotta.
Serve: At the temperature of +12° to +13° C. Uncork just before serving.
Consumption and ageing potential: If stored well, its personality improves and it can age, maintaining its balance and typicity, for 3 to 4 years.