Usually with delicate white meat but, if you like something unusual, try it also with sweet and sour pork.
It makes a very pleasant aperitif. Goes best with seafood and delicate fish dishes. Excellent with raw fish like tartare, sushi, carpaccio, shellfish and spaghetti with clams.
Does it's best with more fresh and delicate cheese.
Light pasta dishes, Since this wine is fairly acidic itself, it is recommended to avoid pairing it with foods that have high acid contents, like citrus fruits or tomato-based recipes. Perfect for pairing with a medley of fresh herbs and veggie options.
RIBOLLA GIALLA , IGT VENEZIA GIULIA
Alc. 13 % by vol.
Maturation on fine lees.
The whole berries are pressed gently in a pneumatic press. After a first racking, the must is transferred to temperature-controlled fermentation still vats. The wine stayed on his fine lees all the time before bottling.
Clear light gold. Grapefruit and white pepper on the nose and palate; juicy and fresh, clean fruit over a hint of stony minerality, wrapped up with a high note of fresh-fruit acidity and a distinct scent of lemon. Very attractive wine, more than just a summer sipper.
Corked with composite DIAM corks.
Serve at 12° C.
(25.000 bottles produced)