Ribolla Gialla is one of Friuli's most versatile grape varieties. It lends itself well both to still wines and, as in this case, to pleasant sparkling wines made using the Charmat method. Its light aromaticity, in fact, is enhanced above all by a rapid sparkling process, without long stays on the lees. The grapes destined to become Xala are harvested by hand towards the end of September when they have reached an optimal level of ripeness. The base wine is kept on the "noble lees" for about 3 months before being placed in autoclave for the carbonation process. The result is a wine characterized by a fine and persistent perlage, with an intense straw yellow colour. Notes of fresh fruit and white flowers stand out on the nose. The mouthfeel, on the other hand, is pleasantly citrusy and harmonious, with a slightly aromatic finish.