Ribolla Gialla is an Italian native grape variety cultivated mainly in the hills of Friuli. In fact, it was in the hills of Gramogliano where modern-day Ribolla Gialla was cultivated from historic vines. It is here that the varietal is at home, and makes its purest expression.
Richly acidic and boasting a medium-structured body, Canus Ribolla Gialla goes well with fish starters and mains, shellfish, and seafood.
Typology: White wine Production area: Gramogliano Hills Grape variety: 100% Ribolla Gialla Harvesting: By hand at the end of September Fermentation and refinery: Crushing and destemming of the grapes. Soft pressing. Static settling for 36 hours. Fermentation at controlled temperature in steel. After 9-12 months it goes into the bottle where it remains for a few months before release. Alcohol Percentage: 13.0% Tasting notes: Straw yellow color with golden reflections. Citrus and floral on the nose with notes of freshly picked oranges, orange blossom, and bergamot. Medium-bodied with balanced acidity on the palate and good salinity. Serving Suggestions: Goes well with appetizers and delicate starters, excellent with fried fish and seafood.