One first notices the deep gold color which can be attributed to Ribolla Gialla (aka Rebula here) with some skin contact and perhaps some slight oxidation. The nose is fruit-forward with prevalent bruised apples and an obvious nutty note. The palate has bright acidity, a mouth prickly mousse, and mimics the nose with a cider apple aspect. The absence of an autolytic component and bright fruit is due to Charmat method as opposed to traditional method. Have with creamy cheeses (brie), cheese sauces, and salty meats (prosciutto).
