- Local variety cultivated mainly in the hills. In the past, Ribolla Gialla was blended with Tocai adding its characteristic longevity and freshness to the resulting wine, thanks to its pleasantly bitter note. Today the variety is made pure in both still and sparkling versions.
Richly acidic and boasting a medium-structured body, this wine goes well with fish starters and mains, shellfish, and seafood.
Appellation: Colli Orientali del Friuli
Grapes: 100% Ribolla Gialla
Type of Soil: Eocene marly and sandstone, layered with clay
Growing Method: Spurred cordon
Harvest Time: End of September
Winemaking: Harvested by hand, then grapes are crushed and de-stemmed before soft pressing. Static settling for 36 hours. Fermentation in steel at 18/20°C controlled temperature.
Color: Straw yellow with golden highlights
Nose: Elegant and fine with mineral hints
Palate: Marked pleasantly acid structure, with flavorful end and acid aftertaste
Pairings: Goes well with appetizers and delicate starters, excellent with fried fish and seafood.