Features

One of the native Friulian grape varieties of which there are more ancient testimonies, which in the Colli di Rosazzo is widely distributed due to the high quality of the wines it expresses. It has a fine and delicate aroma and a good natural acidity, which makes it fresh and lean.

winemaking

The destemmed grapes are subjected to soft pressing. Alcoholic and partially malolactic fermentation take place in steel containers kept at a controlled temperature. After fermentation, the wine rests on the lees for at least 4 months before being bottled.

The wine

The color is straw yellow of medium intensity. It has clear and floral aromas in which the melon and a slight citrus note stand out. On the palate it is slender, very fresh and tasty, consistently characterized by the citrus presence perceived by the nose.

Pairings

Excellent as an aperitif, or served in combination with savory canapés and appetizers in general. Also ideal to accompany delicate first courses, such as trofie with pesto, risotto with herbs.

Grapes: 100% Ribolla Gialla

Origin: Oleis di Manzano, own vineyards

Type of soil: Eocene Marne

Altitude: 120 - 150 m s.l.m.

Training method: Guyot

Density of plant: 4,500 vines per hectare

Grape yield: about 70 quintals per hectare

Vinification: The de-stemmed grapes are subjected to soft pressing. The alcohol fermentation takes place in steel containers kept at a controlled temperature. After fermentation, the wine rests on the lees for at least 4 months before being bottled.

The Wine: The color is straw yellow of medium intensity. It has clear and floral aromas in which the melon and a slight citrus note stand out. On the palate it is slender, very fresh and tasty, consistently characterized by the citrus presence perceived on the nose.

Pairings: Excellent as an aperitif, or served in combination with savory canapés and appetizers in general. Also ideal to accompany delicate first courses, such as trofie with pesto, risotto with herbs.