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The Native Wines

Ribolla Gialla

Ribolla Gialla is the second native-variety wine we make. We made a conscious choice to cultivate only varieties that were already present on the estate, respecting the work done by previous generations and shunning trend-chasing fashions that sever contact with our roots. That’s why we make Ribolla Gialla and Friulano. Ribolla Gialla stands apart from Friulano for the intriguing freshness that it acquires from satisfactory ripening of the clusters. This white, too, is fermented with skin contact to combine the pleasing appeal of the acidity with the curiously intriguing subtlety of the whistle-clean tannins that round off the palate. Ribolla Gialla also spends 13 months ageing on the fine lees until it achieves its peak of sensory appeal in the subsequent spring.

Tipo: Dry white wine

Average production: 2000 bottles

Area of Production: Colli Orientali del Friuli - Prepotto – Udine

Grapes: Ribolla Gialla

Exposition: South-East

Training system: Guyot

Density of plantation: 4000 Plants/Ha

Average age of plants in production: 15 years

Yealds per hectare: 45 hl

Picking period: September

Fermentation: Inox

Period of maceration and fermentation: 2 days

Extraction techniques: Vary year to year

Malolactic fermentation: Completed

Wood size: 225 litre Allier

Period of ageing in oak: 13 months

Period of ageing in bottle: 6 months