Project description
The origin of its name comes from Italy, from the Italian verb ribollire - to boil. It was brought to Italy by the Greeks.
"Ribolla of orange-yellow color. Scent of dry peach, chestnut honey, hay and wind. The taste is full, rich and salty. Strong tannins and long-lasting aftertaste."
Food pairing?
Goes well with duck, white meat, vegetable risotto. It goes especially well with marble trout, seafood and freshwater fish. We can also drink it as appetizer.
Funkiness
The number of wine flies on the image reflects the complexity - funkiness of the wine. Wines with a single wine fly are more suitable for people who never experienced natural wines before. Funkiness IS NOT a reflection of quality! (click for more info on funkiness)
