An indigenous grape variety with a centuries-long history, Ribolla Gialla has grown in renown since the Middle Ages and the Renaissance. Its cradle is the vineyards of the Colli Orientali del Friuli, which bestow the wines with delicacy, freshness, vivacity and polish.
Our Ribolla Gialla vines are mainly Guyot-trained and have their roots in the Ponca soil (Cormo`ns flysch in technical terms), which is composed of marl and sandstone of Eocene origin, stratified under the sea over the millennia, lending our wines a unique tanginess and minerality. The harvest took place during the month of September. The healthy and perfectly ripe grapes were hand-picked in small crates, to preserve the integrity of the fruit. After gentle destemming the fruit was left to macerate for a short period, then softly crushed, and the must obtained was clarified by decantation. Temperature-controlled fermentation followed in stainless steel vats. At the end of fermentation, the wine was kept on the lees for a few months to increase its complexity, creamy texture and suitability for ageing. Once bottled, it matured in temperature-controlled rooms.

TASTING NOTES
Color: Canary yellow with subtle greenish hues.
Nose: Bright, summery, Mediterranean and floral. Aromas of wild flowers, lime, freshly mown hay and Mediterranean scrub alternate with white roses and orange blossom, blending perfectly with citrus notes of lime, ruggine pears, white peaches and green apples.
Palate: Lively, fragrant and progressive. Well-balanced and refreshing, with a lingering, pleasant acidity. The finish is citrusy and subtly bitter, closing with a pleasantly mineral tanginess.

FOOD PAIRINGS
Excellent as an aperitif, this wine matches wonderfully with battered vegetables and flans, flavoursome cheeses, and fish dishes.