RIBOLLA GIALLA IGP Venezia Giulia 2018

Vines: Ribolla Gialla 100% Vinification: 2/3 of the fermentation in steel. Last third of the fermentation in amphora. 20% refining in amphora for about 4 months and the remaining part in steel. Burgundy bottle



Ribolla Gialla 100%

Area & Production district:

Farra d'Isonzo (GO)


Pale straw yellow


Floral and fruity


Fresh, dry

Alcoholic degree:

12,5 % Vol


in steel tanks


Amphorae and steel

First bottling:

February 2019

Breeding System:


Period & Harvest Conduction:

I and II decade of September, conducting the manual harvest

Planting Density:

3,800 vines per hectare

Yield per hectare at the harvest in grapes:

About 60 quintals per hectare

Number of bottles per year:

About 1200

Yeasts used:


Fermentation temperature:


Average age of vines in production:

35-40 years

Exposure & Altimetry of the Vineyard:

90-120 m a.s.l.

Food Pairing:

Appetizers of fresh fish, sushi and sashimi or first courses with shellfish or seafood.
Regional dishes such as Grado soup, frico, brovada or cjarsons or more common dishes such as lightly seasoned white meats or stewed fish.

RiéThe Message in the Bottle

Ribolla Gialla

I met two great vineyard men. Four chatter in in front of a glass of wine, twins thoughts that arouse inspiration and that tell a territory, a root, an emotion and a story. Thus, the incomparable passion for an autochthonous that brings our signature, was born. Engaging, elegant.