|Composition of the land
||Marl and sandstone flysch of Eocene origin.
||Manual. First and second decade of September.
||The grapes are gently destemmed and left to macerate for a short period. It is then gently pressed and the must is allowed to settle. The must is then fermented in temperature-controlled stainless steel tanks.
||After fermentation, the wine was left on lees in stainless steel tanks for six months. The bottled wine is stored in temperature-controlled rooms for about two months.
||Excellent as an aperitif, this wine goes beautifully with the battered vegetables and casseroles, with cheeses and dishes with seafood.
||Price Livio Felluga Ribolla Gialla 2016 HK$ 220.00