About this wine
Grapes
Selected bunches of Ribolla Gialla are used. The variety has historically also been known as Rebolla, Ribuele, Rabuele, Ribuele Zale and Rebula.
Vinification
The bunches are harvested in the morning after the north wind has dried the overnight moisture. The grapes are gently pressed and fermented in stainless-steel tanks at 14 °C. Fermentation continues in large tanks at 12 °C for three lunar cycles.
Ageing
The wine ages on its lees for a further 28 months.
Tasting profile
Fine streams of tiny bubbles accompany aromas of peach, citrus and flowers. The palate is light and fresh, with good acidity.
Serving and pairing
Suitable as an aperitif and with light appetizers, fish and cheeses.
Label / history
Ribolla Gialla has accompanied major occasions in Friuli for around 700 years. Its first written record dates to 1299, when the notary Ermanno di Gemona mentioned it in a sales contract.
