The "A Tessa" bottling is made from a blend of vineyard sites planted in marl and sandstone soils along the Slovenian border. The Ribolla Gialla, a Friulian specialty grape, is harvested by hand and gently pressed into stainless steel fermenters, where it undergoes fermentation by indigenous yeasts. The wine is fermented dry and aged on its lees for 6 months in stainless steel prior to bottling. I Clivi's "A Tessa" delivers lively flavors of bosc pair, quince, and bitter almond flowers, along with open aromas of elder flower and acacia. It has refreshingly crisp acidity, and a saline streak to its long finish. Pairings: Ideal with seafood dishes such as risotto with seafood, steamed fish, and delicate fish preparations.