Ribolla gialla
venezia giulia IGT
Always defined as a “FORESTIERO” and “NAVIGATO” wine because it originates from Friuli Venezia Giulia, Ribolla Gialla has been a point of reference in the economy of the “Serenissima”. In fact, in some statutes of various Italian cities, it is attested that at the time of the Maritime Republics it was transported by ship as well as being given to illustrious people who visited Venice as a welcome. Literature has also contributed to marking the stages in the history of Ribolla Gialla. Italian and foreign authors have praised it in their works such as BOCCACCIO's "Requisitoria contro gli eccessi di gola" in 1375. An author linked to the city of Venice for his tales where he cited places such as LA POSTA DE FIANDRA or the inevitable Canal Grande that accompanied the journeys of the merchants.
IN THE VINEYARD
Variety: Ribolla Gialla 100%
Type of soil: alluvial calcareous clay
Plant density: 4,000 - 4,500 plants per hectare
Production: 8,000 - 9,000 kgha
Growing method: Sylvoz
Harvest: end of September
IN THE WINERY
The grapes are picked fully ripe and then crushed. They undergo pre-fermentation maceration at 8 °C for 12 hours to extract all the aromas and are then soft pressed and fermented at 14-15 °C for approximately 15 days. Maturation takes place in steel, on the lees which are periodically stirred (bâttonnage) to make the wine soft and full.
TASTING NOTES
Colour: bright straw yellow.
Aromas: it is a great wine, fine, intensely perfumed, which recalls the floral essences of acacia and citrus fruits.
Flavour: fresh, savory and delicate at the same time.
SERVING SUGGESTIONS
Considered the aperitif, it is served in all the bars of the Veneto and Friuli. Also appreciated as a wine for the whole meal, in particular in combination with fish soups, shellfish, white meats or as a conversation wine.
SERVING TEMPERATURE AND STEMWARE
Temperature: 10-12 °C
Stemware: medium sized tulip-shaped glass narrowing at the rim.