Stanislao Radikon's mission has always been to produce wines that respect both the environment and the terroir. Since 1995 he has refused to use chemical fertilizers in the vineyard, and for his vines he has been using only products of proven innocuousness for the consumer's health. The must is left to macerate on the skins for 10 days at controlled trmperature and then transferred to oak casks. Ribolla Gialla is an intense golden yellow, and an elegant bouquet of fruits (especially bitter cherry). In the mouth it is lively and harmonic, full-bodied and very persistent. The producer recommends that Ribolla Gialla be tasted at the same temperature normally reserved to red wines, in order to better appreciate its unique fragrance.