Ribolla Gialla is known as the flagship wine of Friuli Venezia Giulia, together with Friulano.
The origin of the Ribolla Gialla variety is uncertain; experts identify the ancestor of the Ribolla grape as the “Avola”, a vine introduced by the Romans during their occupation of Friuli.
It is also suggested that this grape variety coincides with the “Robola ” cultivar grown in Kefalonia, which arrived in Friuli perhaps at the time of the Serenissima republic, when the influences of the Venetian traders reached the Eastern Mediterranean shores.
Most scholars consider, however, the variety to be native to Friuli. The earliest records date back to the twelfth century: at that time the locals particularly appreciated the elegant fine wines of “Rabiola” Collio.
Straw yellow in colour with greenish tints. It has a distinctly dry, slightly citrus flavour. On the nose it reveals a pleasant and delicate bouquet with floral notes of acacia blossoms.
an aperitif wine, it matches well with seafood hors d’oeuvres with delicate white fish, oysters and shellfish.
VINE TRAINING SYSTEM:
VINES PER HECTARE:
Low-temperature maceration with the skins followed by soft pressing.
Low-temperature static settling.
Fermentation: in steel vats.
On fine-grained lees for 5 months
In the bottle for a further 2 months