The Ribolla Gialla Brut Xala of Astoria comes from the vineyards of some of the areas with the highest wine-growing vocation in Friuli Venezia Giulia.
Ribolla Gialla grapes are harvested by hand and harvested towards the end of September. After a soft pressing of the grapes, fermentation takes place in steel at a controlled temperature of 16-18 ° C. The wine rests on the "noble scum" for 2-3 months and is then sent to the second fermentation in an autoclave for 25-30 days, followed by a short aging on the lees.
It is characterized by an intense straw yellow color and a very fine and persistent perlage. The nose highlights clear and elegant fruity sensations that combine with fresh citrus aromas. On the palate it is composed and citrine, with a soft and aromatic finish.
Excellent to serve as an aperitif, it goes particularly well with fish and seafood first courses.
