Tasting the Ribolla Gialla is like having a sip of Friuli history. It is a vine that has been growing on our hills for at least seven hundred years and which used to be of great prestige in medieval times. This is testified by its constant presence in all the documents of that historical period. It has probably made it here thanks to the Romans who have imported it from the Greek island of Kefalonia. The grape is suitable to various forms of vinification: pure, blended with Tocai and Malvasia, macerated or sparkling. We vinify it pure and offer it in the still and sparkling version.


Brut sparkling wine


Not given


Destemming of the grapes followed by soft pressing with no maceration. After the first fermentation at controlled temperature (17 ° - 18 ° C) in stainless steel containers, the second one takes place in autoclave following the long Martinotti (Charmat) method.


After the addition of sugar, the second fermentation involves the yeasts for about four months. It is the ideal length to enrich the wine with more complexity. The bottles are stored in air-conditioned rooms for a month before being sold.





Sensory analysis

Colour: delicate straw yellow, with fine and persistent perlage.
Nose: pleasant citrus and fruity notes with joyful vegetal and pastry tones.
Palate: fresh and balanced with a sapid and persistent closure.


Perfect as an aperitif, it is an excellent wine for any meal and especially with risotto, soups and fish main courses.