I nostri vini

Ribolla Gialla

THE TERRAIN

Marls and sandstones of Eocene origin, called “ponca” in Italian, stratified under the seas over millennia and today give our wines a unique flavour and minerality typical of Collio.

GRAPE VARIETIES

Ribolla Gialla

DENOMINATION

DOC Collio

TRAINING SYSTEM

The training system is prevalently the French Guyot, with a planting density of 4,500 to 7,500 plants per hectare.

TIME OF HARVEST

Second half of September

VINIFICATION

Harvested and selected at the peak of ripeness, the grapes are left in contact with the must then softly pressed, with the resulting free-run must being racked for about 12 hours. This is followed by a slow fermentation in stainless-steel vats at a controlled temperature (16°–17° C) that lasts for some 18–20 days. Maturation continues for several months on the lees where extensive bâtonnage increases the complexity, creaminess and ageing vocation.

COLOUR

A brilliant canary yellow colour with pleasant greenish highlights.

THE TASTING

On the nose, this is a very elegant and floral wine. Hints of white flowers, white rose and linden immediately stand out, exalted by a fruity finish of white peach, golden apple and citrus.
Very lively, elegant on the palate with good freshness and acidity. This very dry wine with citrine notes and a slightly bitter finish, the result is well-balanced and sapid.

SERVING TEMPERATURE

8–10° C

AGEING POTENTIAL

8–10 years
Data Sheet

PAIRINGS

Excellent as a pre-dinner drink, this wine also pairs well with seafood starters and first courses, pan-fried vegetables and tasty cheese.