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Vines Ribolla Gialla ( %)

Color: Straw yellow with pale golden reflections.
Smell: The nose is delicate with notes of chamomile and honey.
Taste: On the palate it is very fresh and mineral thanks to a strong acid note which is not aggressive in any way, but accentuates its ethereal and delicate nature.
Food pairing: Perfect for fish and shellfish dishes, sushi and raw fish, carpaccio.

Production area: Friuli-Venezia Giulia, the region located in the north of the country benefits from the proximity to the Alps which block the north winds and together with the influence of the sea they contribute to tempering the climate throughout the year.
Breeding system: lateral Guyot.
Harvest: Manual.
Vinification: Initially the beans are gently pressed inside a soft press. After pressing, the must is transferred to stainless steel tanks with thermal control, inside which the fermentation will take place at low temperatures, around 15 ° C. It is aged in the same steel tanks for about 3 months with frequent bâtonnage. After being bottled, the bottles are left to rest for at least 2 months before being marketed.

Di Lenardo

The company was bought by Lenardo's family in 1878. For many years the production of wines turned mainly to a local clientele and only from 1986, with the arrival in the company of Massimo di Lenardo, was a great boost given to the production of quality wines. Starting from 1998 Massimo also begins to sign the wines produced, personally taking care of the oenological part, supported by a pool of consultants. Today the 36 hectares of vineyards are located in the Grave del Friuli doc, located in the center of the Friuli region. The wines are produced from grapes harvested by hand in the four owned vineyards, with plant density of up to 6,000 plants per hectare. The whites are produced with the advanced technology of hyperoxygenation of the must. Currently the company is considered the best wine producer in the area and the most advanced in terms of technology.

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