Ribolla Gialla 2022 - Marco Sara

Ribolla Gialla - Marco Sara

The Ribolla Gialla by Marco Sara is a pleasant and drinkable white wine obtained with the homonymous grapes that come from old vines that are located on marly soils rich in clays. white pulp fruit, flowers, almond sugared almond. Citrine sip, pleasant, fresh, persistent and very savory persistence.

Serving

it is advisable to taste it at a temperature of 8/10° in tulip glasses. Wine to be drunk immediately but left in the cellar a few years can give great emotions.

Pairing

Excellent with fish starters, first courses with vegetables, main courses of white meat, to try with a mackerel fillet with mashed potatoes.

Winery: Marco Sara

The cellar of Marco Sara Savorgnano is located in the tower, in the province of Udine, in the westernmost part and even more cold of the eastern hills of Friuli. Here cultivates eight hectares of vineyards are located between 175 and 300 m.s.l.m. and are based on the so-called flysh, which is a mixture of "ponca", the word in Friuli identifies the marl, and sandstone. The vineyards of Marco are so many small plots located in the hills of the municipality of Povoletto; chosen over time in order to comply with certain characteristics iCOSI can best express the territory. The Cru are two; the Riu Falcon where there are the vineyards of Picolit, Friulano and Verduzzo, characterized by cool temperatures and clayey soil, which allows both to have good results with white grapes is to be able to work with the botrytis cinerea, and Cru Roncus characterized by a good thermal excursion between day and night in the maturation phase and where they are reared Refosco, Schioppettino and Cabernet Franc. Marco immediately embraced the organic philosophy, and for him wine means responsibility, sustainability, balance of living beings; craft that takes account of the past but look to the future. Ideas that have been reported in the vineyard through the absence of synthetic chemicals such as herbicides and pesticides, and in the cellar with spontaneous fermentations with indigenous yeasts, without auxiliaries of corrections cellar techniques and additives and parsimony in the use of sulfur dioxide . The wines of Marco comply with the drinkability concepts, territoriality, human sensitivity and depth.