"Caterina Ribolla Gialla" is a white wine produced with grapes of the Ribolla Gialla variety, a native variety of the Collio area in Friuli-Venezia Giulia. This variety is known for its freshness and its fruity and floral aromas.
Sensory characteristics
Appearance: The color of the wine can vary depending on the winemaking techniques and the decisions of the producer. However, Ribolla Gialla white wines usually have a straw yellow color with greenish reflections.
Aromas: On the nose, "Caterina Ribolla Gialla" may offer a bouquet of fresh and complex aromas. Notes of white pulp fruit, such as apple, pear and peach, can be perceived, along with hints of citrus, white flowers and some nuances of aromatic herbs.
Taste: In the mouth, the wine is generally fresh, lively and well-balanced. Ribolla Gialla is known for its lively acidity that gives the wine a pleasant freshness. Flavours of fresh fruit, citrus and floral notes can dominate the palate, with a clean and refreshing finish.
Food Pairings
Ribolla Gialla white wines like this are ideal for serving as an aperitif or to accompany light dishes, such as salads, starters, seafood, fish dishes and vegetarian dishes. Their acidity makes them suitable to contrast light and spring flavours.
The recommended serving temperature for a white wine like this is generally around 8-10°C (46-50°F) to best appreciate the freshness and aromas.
Italiano
