About this wine
Vineyard and terroir
The vineyards are situated on the plains and slopes of the Province of Gorizia at an average altitude of 60 metres. Their well-drained alluvial soils were formed through river action and are rich in sand and pebbles. The vines were planted from 2000 at a density of 5,000 plants per hectare and are trained to spurred cordon. The 2025 yield was 90 quintals per hectare, and harvest took place during the first ten days of September.
Grapes
Ribolla Gialla, a traditional variety of the area.
Vinification
The juice obtained through gentle pressing settles for 24–48 hours. Alcoholic fermentation then takes place on the clear must, entirely in steel at 16°C for approximately 15 days. Low cellar temperatures prevent malolactic fermentation.
Ageing
The wine matures for five months on fine lees, which are regularly stirred back into suspension.
Technical data
The 2025 wine contains 12.5% alcohol by volume.
Tasting profile
Bright straw yellow, the 2025 Ribolla Gialla opens with acacia flowers and eucalyptus, accompanied by Williams pear. The palate is vibrantly fresh, with lively acidity integrated into the structure. Its precise, persistent finish combines white pepper and citrus peel with mineral nuances recalling a sea breeze.
The wine’s broader profile is floral, ethereal and delicate, with freshness and pronounced acidity.
Serving and pairing
Its freshness makes it suitable as an aperitif. Pair it with vegetable flans, savoury pies and baked first courses.
Vintage notes
The 2025 season began with a mild, regular spring averaging 18–20°C, accompanied by approximately 250 mm of evenly distributed rainfall across April and May. Summer alternated sunshine with timely precipitation, while daytime highs of 28–32°C and nighttime temperatures around 15°C encouraged aromatic and phenolic development. The grapes attained optimal ripeness with an average pH of 3.1–3.3. Harvest across the estate began in the second ten days of August, slightly earlier than average.
