La Magnolia di Cristina Cozzarolo Friuli Colli Orientali Ribolla Gialla

Like Friulano, it is one of Friuli's long-standing native grape varieties. After repeated trials, we concluded that the ideal vinification method for best enhancing this variety's typical characteristics, both in terms of aroma and flavor, is skin maceration. The destemmed grapes are macerated with their skins in tanks filled with carbon dioxide at 8°C for a period ranging from 12 to 15 hours.

They are then gently pressed (always in the absence of air) using the "Champagne method," resulting in a rich, fragrant, and delicately aromatic free-run must, which is decanted using only cold temperatures. Fermentation takes place in steel tanks using selected yeasts at a temperature between 14° and 16°C. After a slow maturation "sur lies," which continues in steel, the wine is bottled again in the absence of air.

Fragrant, with notes of green apple, lime, and grapefruit zest. Lively freshness on the palate, it closes pleasantly crisp with a long finish.