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Documented from 1299, Ribolla Gialla may well be Friuli is most ancient vine type. It has been particularly successful on poor, dry hill-country soil. The clusters and characteristically alabaster yellow berries are large in size.
Appereance: brilliant straw yellow. Nose: broad, assured and distinctive, with candied citrus zest, thyme and white peach. Palate: dry, fresh and confidently full-bodied, delicately sapid and fresh, with attractive varietal acidity to offset the excellence structure.
1.Wine information sheet
Variety:Ribolla Gialla 100% (autochthonous)
Denomination:D.O.C. Friuli Colli Orientali
Position:120 m a.s.l., east south-east facing on Eocene marl and sandstone hillslopes.
Winemaking method:Off the skins with softcrushing and fermentation in steel at 16°C
Maturation:7 months on the fine less in steel tanks and at least 1 month in bottle before release.
Temperature:Serving temperature 10-12°C in a broad-rimmed glass.
Wine pairings:Appetisers and first course dishes with vegetables, salami and sausages, molluscs, delicate grilled, poached or baked fish, fresh creamy cheeses. It perfectly complements frittata with catchfly shoots, or sclopit as it is locally called, risottos or creams with tender green shoots, branzino carpaccio, steamed sea bream with hollandaise sauce.
Year Planted:1976 / 1979
Vineyard Mgmt.:Planting Grassed
Pest Control:Integrated low environmental impact.
Training System:Modified double-arched cane and guyot.
Planting Density:3.000 vines per hectare
Harvest Method:By hand in small cases with bunch selection.