The Ribolla Gialla variety is mostly grown in the Friuli Venezia Giulia region but is believed to have originated from Greece. It was fi rst documented in Friuli in a contract dating back to 1289.
The phylloxera epidemic of the 19th century decimated many Ribolla vineyards but in more recent years there has been keen international interest in this wine which has led to an increase in planting.
It is lightly effervescent with a fine and lasting perlage. Straw-yellow in colour it has a pleasantly intense nose, fresh and delicate. Subtle notes of ripe fruit with pineapple and apricot, are follwed by delicate hints of white flowers.
It is smooth and elegant in the mouth. The firm acidity is balanced with good persistence and a dry pleasant finish.
perfect served as an aperitif or paired with seafooddishes.
VINE TRAINING SYSTEM:
VINES PER HECTARE:
Cold maceration for 12 hours. Static settling at 14°C. Autoclave fermentation at 18°C. Autoclave second fermentation at at 13-15°C for 15 days.
On the yeasts for 2 months
In bottle for 1 month