Identity
| Producer | Attems |
| Vol | 0.75 |
| Classification | DOC |
| Grapes | 100% Ribolla Gialla |
| Color | white |
| Sweetness | dry |
Tasting
| Color Desc | clear and bright straw yellow colour with greenish highlights |
| Aroma | aromas of white-fleshed fruit, green apple, white peach, plum, citrus notes, floral hints, aromatic Mediterranean herbs, almond, minerality |
| Palate | elegant and refined with a taut and vertical sip, light-bodied with crisp acidity, smooth yet lively texture, balanced freshness and finesse |
| Finish | savory finish with lively mineral freshness, delicate and persistent, leaving a pleasant citrus and floral impression |
| Food Pairing | cold cuts and salami, pasta with fish, steamed and hot fish appetizers, white meats, grilled fish, fresh cheeses, fish tartare-carpaccio, mussels, baked sea bream, seafood dishes like grilled calamari, scampi, sushi |
Profile
Acidity (1-5)
HIGHER THAN AVERAGE
Body (1-5)
LOWER THAN AVERAGE
Aroma (1-5)
HIGHER THAN AVERAGE
Minerality (1-5)
LOW
Enology
| ABV % | 12.0 |
| Aging Process | Fermentation in stainless steel tanks at controlled temperature; aging on fine lees for 4 months with periodic bâtonnage |
| Fermentation | Fermentation in stainless steel tanks at controlled temperature (15-17 °C) |
Terroir
| Soil | marly limestone and sandstone of Eocene origin |
| Harvest Type | manual |
| Harvest Desc | Harvest usually in mid-September at full ripeness; best bunches are softly pressed to preserve fruit character |
Interesting facts
| Attems is a historic winery with centuries of tradition in Friuli; Ribolla Gialla is an indigenous grape variety of the Friuli region, known for its freshness and delicate aromas; the terroir is characterized by marly limestone and sandstone soils of Eocene origin |