THE WINE

The Ribolla Gialla of the Sara & Sara winery is produced with 100% Ribolla Gialla grown in the vineyards owned by the winery and located in Savorgnano in Torre in the province of Udine. We are about 180-350 meters above sea level, and here the hilly terrain is rich in marl and sandstone.

The winery is organic, from the vineyard to the cellar. There is no use of herbicides, only the mowing of the grass,  and for the defence of the territory, only natural methods are practised.

There are no clarifications or stabilizers in the wines. The winery uses only natural decanting, and some wines are not even filtered.

Of this wine, 2000 bottles are produced every year.

THE WINEMAKING

The grapes are manually harvested once in the cellar, the whole grapes are pressed. The must with the skins is moved to steel tanks where it remains for 12 hours at a temperature of 1-2°C. This steel passage allows all the characteristics of the vine to be extracted from the skin. A soft pressing follows; the must is then moved to French oak tonneaux for fermentation. The wine ages at least six months in the same French oak tonneaux. After bottling, the wine rests in the cellar for a further four months before being placed on the market.

THE TASTING

Straw yellow with golden reflections. The aroma is delightful, with floral notes that alternate with hints of undergrowth. Fresh and well structured on the palate with excellent correspondence between aromas and flavours and good persistence.

FOOD PAIRINGS

Excellent as an aperitif, it goes well with fish, white meats and soft cheeses. To try with grilled chicken