Valentino Butussi Ribolla Gialla DOC 75cl wine

The land on which the vineyards stand has a hilly bottom, made up of stratified marls and sandstones in
depth and colluvial on the surface.
The harvest is carried out manually, the harvest time is assessed visually when the grapes reach optimal ripeness, which in this vineyard occurs between the second and third ten days of September.

After destemming and pressing, the crushed grapes are cooled.
The must is immediately fermented at a temperature of 12°C and left in contact with the skins for 12–16 hours. During this time, the must's natural enzymes release the aromatic compounds bound to the skins, accentuating the grape's structure and typical varietal characteristics.
After this period, the must is delicately separated from the skins and left to ferment intact, without fining, at a controlled temperature for approximately 14 days.

8 months in concrete barrels and 2 - 4 months in bottle.