Cabernet Franc IGT
De-stemmed grapes are softly pressed. The clear must is started to ferment at a controlled temperature, between 14 and 15°C. Fermentation and aging in stainless steel with periodic batonnage.
FEATURES
Grape varieties
100% Ribolla Gialla.
Refinement
Steel.
Bottle maturation
2-3 months.
Perfume
Delicate aromas of white flowers and light fruity notes of green apple.
Taste
Dry and slightly acidic, fragrant and complex, very inviting.
pairings
Ideal pairing
Fish
Cheeses
Vegetables
It is at its best with fried fish, thanks to its acidic component, which "cleans" the palate well without interfering with the characteristics of the dish. Excellent as an aperitif, it also goes very well with cheeses that are not too flavorful and vegetables. Serve at 8-10 °C.
Historical background
Ribolla Gialla is a white grape variety native to Friuli Venezia Giulia. It is hypothesized that its name refers to a phenomenon that once occurred during its winemaking process, due to the lack of control over temperature. During the spring, due to the significant presence of malic acid, used by the bacteria for malo-lactic fermentation, the must would in fact begin to bubble, hence, precisely, the word by which it is identified.