Ribolla Gialla DRAGA 2023
The grapes were harvested and selected manually, de-stemmed, the must was
then left on the skins for 24 hours at a control temperature of 10°c in stainless tanks. After
that it were soft pressed and the alcoholic fermentation started at controlled temperature
between 16° and 18°C. Subsequently it fermented and aged on the lees for seven months in
stainless steel vats.
Data Sheets:
ribolla gialla Draga 2023.pdf ribolla gialla 2023 en.pdf
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