2022 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.

Aged for an additional 11 months in those same barriques followed by at least 20 months in bottle.

The aromas are very subtle and elegant, with hints of pear, apple and plum fruit, of vanilla and with floral notes of acacia and jasmine.

Dry, full bodied with very well-balanced acidity and refined minerality; it shows aromas of grace and elegance; remarkable character and unique personality.

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.