The Ribolla Gialla Collio di Borgo Conventi is produced from vineyards aged between 10 and 45 years, located at different altitudes and with different exposures. The soil derives from the disintegration of stratified marl and sandstone, present in the subsoil of the Collio DOC area, and is basically clayey in the higher areas, with finer components in the foothills. After a soft pressing, fermentation takes place in stainless steel vats for about 10 days with temperature control. A small variable percentage of grapes can spend a few hours of cold maceration before pressing. After fermentation, the wine rests on the fine lees throughout the winter until bottling in the spring.

RIBOLLA GIALLA COLLIO DOC BORGO CONVENTI: TASTING

The Ribolla Gialla Collio of Borgo Conventi is presented in the glass with a beautiful straw colour. On the nose, it insists on floral and fruity aromas, from honeysuckle, jasmine, citrus hints, to hints of fresh almond and pineapple. On the palate, it is delicate, well balanced between acid and savoury component, with a gustatory profile in line with the olfactory approach. Excellent as an aperitif, it goes well, for example, with small sheets with amberjack egg cream, citrus and saffron gel and mullet fillets (Fratelli Cech, Posto Pubblico).