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Ribolla Gialla

D.O.C. (Controlled Designation of Origin) Friuli Colli Orientali

Indigenous Friulian grape variety that has been known since 1300. Ribolla owes its name to the high content of malic acidity that, in past times, brought the wine to “boil” in the demijohns. The ribolla gialla finds its best expression in the hills, where this vigorous vine, from budding and late ripening, gives excellent results.

  • Type of grape variety Autoctono
  • Grape variety Pure Ribolla Gialla
  • Type Dry White wine
  • Grape production per hectare 90 q.li
  • Training Cappuccina
  • Harvest Not too late; manual
  • Alcohol content 13,0% vol.
  • Serving temperature 10-12° C
  • Storage period 2/3 years

Vinification

The harvested grapes are delicately de-stemmed. Soft pressing follows and the must thus obtained is clarified by decanting.The vinification continues with the alcoholic fermentation at a controlled temperature (18-20° C) in stainless steel containers.After fermentation, the wine is aged for 3-4 months in stainless steel tanks, taking particular care in the preservation and evolution of the "fine lees", with frequent bâtonnage (stirring).

Description

Pale straw yellow wine with faint greenish reflections. The bouquet, in its complexity and discretion, is reminiscent of white flowers and citrus fruits. The taste is dry, with good acidity, fresh, inviting.

Serving suggestion

Ideal as an aperitif, it pairs perfectly with raw fish appetizers, soups, creams and velvety, vegetable-based first courses. Exceptional with fish.

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