Ribolla Gialla

Ronc Zoiis

HISTORY

This variety is our winery’s standard bearer. Its homeland is to be found in an area covering part of Friuli’s Colli Orientali and in the Italian and Slovenian parts of the Gorizia Hills. The history of Ribolla is richly documented. The first document certifying the existence of a Ribolla wine, produced from a range of varieties, dates back to 1207. However, we would have to wait a few centuries – until 1822 no less – before finding a text that clearly refers to the variety. Ribolla Gialla has been vinified as a monovarietal for about seventy years. Initially it was only partially fermented must, but today it is highly appreciated as both a dry still wine and a sparkling wine.

(Costantini Enos, Mattaloni Claudio, Petrussi Carlo, La vite nella storia e nella cultura del Friuli, Forum Edizioni, 2007.)

Grape variety

ribolla gialla

Type of soil

marl and sandstone flysch of Eocene origin. Locally known as “Ponca”

Exposition

south / south west

Pest control

low environmental impact integrated pest management

Tasting notes

pale lemon colour with greenish highlights; This wine on the nose is intense and mineral, with citrus fruits, white fruits and floral aromas. Delicate and refreshing on the palate, with a creamy texture and more flavours like apple and wild strawberry. A nice sapidity and balsamic notes in the end

Temperature service

12°C

Alcohol

12,5% abv

Vai allo shop

mid September, carefully harvested in the coolest hours of the day

after a soft press, the must has been decanted for 24 hours at a fixed temperature of 0°C, then we start the fermentation in stainless steel vats for 15 days at 16°-18° controlled temperature

the aging process last for a minimum of 5 months in stainless steel on his lees, with bâtonnage on the lees

this wine is very refreshing and mineral, great as aperitif and also paired with fish dishes or any vegetables. A must try as well with soft cheeses