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Vinification is traditional
On the palate it is round
Vinification: the grapes are destemmed and crushed the same evening of the harvest
with enjoyable and bright salinity
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
La Magnolia di Cristina Cozzarolo Friuli Colli Orientali Ribolla Gialla Vintage:2025 Vinification is traditionalLike 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 8C for a period ranging from 12 to 15 hours. They are then gently pressed (always in the absence of air)
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