Sant' Antonio Ribolla Gialla

Very sweet, reminds me of moscato. Sweet but fruity.

2本目抜栓
Deep gold
Med+ intensity
honey, butter, vanilla, almond, hazelnut, nutty
Rich flavor from fruit development and aging in the bottle
Dry
Low acidity
Alc 13%
Med + body
Long length
60% Ribolla Gisela and 40% Tocai Friulano.
The grapes were picked up on September 15, 2006 and given 20 hours of cold maceration on skins.
After that the juice fermented in small oak barrels for 12 months.
The Tocai Friulano vineyard lies at about 115 M. elevation, in the foothills of the west Friuli.
The grapes were picked up on September 4, 2006 and given 40 hours cold maceration on skins. The juice fermented into stainless-steel tanks.
When the alcoholic fermentation was finished, poured out the juice what lay on the yeasts until November 2007 when it was blended with the Robolla Gialla.
Bottled in February 2009
とのこと

フリウリの2006
リボッラ・ジャッラ60%、フリウラーノ40%
リボッラ・ジャッラは、バリック樽で８ヶ月熟成させ、フリウラーノは、ステンレスタンクのみの熟成。
フィノシェリーのような熟成果実の香り、しっかりとしたアロマを含み酸も心地よい辛口