It is the company's symbolic vine. Ribolla Gialla has been used as a single variety for about seventy years. Initially it was only partially fermented must, today it is highly appreciated as a dry still wine and as a sparkling wine. The grapes are harvested by hand towards the beginning of September and in the coolest hours of the day. After the harvest, the grapes are crushed and then softly pressed. The must decants at a temperature of 8°C for 24 hours, then follows the alcoholic fermentation in steel containers at a controlled temperature. Once this phase is complete, the base wine is sent for refermentation in an autoclave, which is completed in about a week (Charmat or Martinotti method). The sparkling wine stays in the autoclaves for about 3 months, enriching itself with substances and perfumes released by the lysis of the yeast. We then proceed to bottling in isobaric conditions to avoid the dispersion of carbon dioxide. Delicate scent of limoncella and sage, enhanced by the aroma of wild strawberries. Taste distinguished by a pleasant sensation of freshness and sapidity. It is the ideal wine for an aperitif!