Xala comes from berries from vineyards grown in some of the areas with the highest wine-growing vocation of the Veneto. The Ribolla Gialla grapes are harvested by hand at the end of September, and once brought to the cellar they undergo a soft pressing. The fermentation is carried out in stainless steel at a controlled temperature of 16-18 ° C, the wine then rests on the "noble lees" for about 2-3 months and then started the second fermentation in an autoclave for a duration of 25-30 days. followed by a short aging on the lees.
Ribolla giallo is a sparkling wine with an intense straw yellow color and an extremely fine and persistent perlage. The nose is clear and elegant fruity perceptions that mix with fresh hints of citrus. The taste is elegant, with citrine citrus sensations and a particularly soft and aromatic finish.
Excellent to serve as an aperitif, Xala goes perfectly with fish-based dishes in general.
Producer: AstoriaMore information