Vinification: The vinification starts with a 20 days contact on the skin with fermentation in open-top vat, no temperature control. In the beginning the juice is pumped over the cap frequently. The wine aged for 42 months in acacia barriques (225 litres). Bottled without filtred.
Ribolla Gialla Miklus
|Area of production||
Friuli Venezia Giulia, San Floriano del Collio
4000 plants/hectare (Guyot)
The small to medium sized bunch is cylindrical, sufficiently compact and rarely winged. The grape is medium-to-large in size with a thick, pruinose skin and two pear-shape, medium large grape seeds.
Intense yellow colour; clear and dry, full-bodied. Seductive hints of acacia, ripe fruit, saline with a very mild acidity; good lingering finish.
|What we eat with it||
Pea soup with crispy bacon chips, Montasio stravecchio 24 months old cheese, truffles, Aubergine caviar with tuna fish.
|To be served||