1999 Ronchi di Cialla Ciallabianco

Collio Orientali del Friuli-Cialla, Friuli, Italy

Ribolla Gialla, Verduzzo, & Picolit

Normally the Ribolla Gialla and Verduzzo are harvested and fermented together. The Picolit is normally harvested about 10-15 days later. Fermented in barriques, about 10% new and the rest second to fifth passage.

This wine is quite oxidative up front and needs plenty of air to show its best. 

Appetizers based on fish and shellfish; creamy soups; Haute Cuisine sea water fish and fresh water fish both stewed or cooked in sauce; egg-based dishes and vegetable soufflés; white meat cooked in sauce; ham. Medium flavoured cheeses with a floral crust.

Serving temperature: 10-12°C.