Winery FieglDugo Ribolla Gialla
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Dugo Ribolla Gialla from the Winery Fiegl
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dugo Ribolla Gialla of Winery Fiegl in the region of Friuli-Venezia Giulia is a powerful with a nice freshness.
Food and wine pairings with Dugo Ribolla Gialla
Pairings that work perfectly with Dugo Ribolla Gialla
Original food and wine pairings with Dugo Ribolla Gialla
The Dugo Ribolla Gialla of Winery Fiegl matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with shrimp, shrimp curry and coconut (thailand) or chicken and chorizo brochettes.
Details and technical informations about Winery Fiegl's Dugo Ribolla Gialla.
Discover the grape variety: Ribolla gialla
A very old grape variety that has been cultivated for a long time in Italy, more precisely in the Friuli region. It can also be found in Slovenia, Greece (island of Cephalonia), in the United States (California), ... and it should not be confused with the robola or rombola aspri cultivated in Greece (Ionian islands).
Informations about the Winery Fiegl
The Winery Fiegl is one of of the world's great estates. It offers 30 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Friuli-Venezia Giulia is an autonomous region in Italy, located in the extreme Northeast of the country, bordered by Austria and Slovenia to the north and east respectively. The eponymous wine region has four DOCGs, twelve DOCs and three PGIs and is best known for its white wine production. 77% of the region's wines are white, one of the highest proportions of any Italian region. The region's wines are distinctly different from other Italian wines in that they are made from non-traditional Grape varieties such as Sauvignon blanc, Riesling and Pinot blanc, as well as typically Italian varieties such as pinot gris and picolit.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
