The Ciallabianco in particular is a traditional blend of the Cialla Valley composed of Ribolla Gialla (60%), Picolit (30%) and Verduzzo (10%), recognized as DOC-Cialla in 1995 and a Cru Monopole of Ronchi di Cialla.

The aromas are very subtle and elegant, with hints of pear, apple and plum fruit, of vanilla and with floral notes of acacia and jasmine. Dry, full bodied with very well balanced acidity and refined minerality; it shows aromas of grace and elegance; remarkable character and unique personality. To pair: Appetizers based on fish and shellfish; creamy soups; Haute Cuisine seawater fish and fresh water fish both stewed or cooked in sauce; egg-based dishes and vegetable soufflés; white meat cooked in sauce; ham. Medium flavored cheeses with a floral crust.