Today, the representatives of the second generation continue the deep traditions and devotion to nature and love of wine of Giuseppe Petrussa, the founder of Petrussa winery. Seedling density – 3000 – 6000 pcs. / ha. Residual sugar – 6.4 gr. / ltr. Mololactic fermentation, maceration with skins in stainless steel barrels to extract more fertility. Spicy, clean, fragrant, with a clearly emphasized acid, long-lasting aftertaste. It has scents of plums, apples, flowers, orange peel, nutmeg. Ribolla Gialla is a synonym of Glera widely used in the production of Prosecco sparkling wine, grapes.