Indigenous vines among the oldest in Friuli, the Ribolla Gialla di Rosazzo was already well known during the era of the Republic of Venice. Even though one of the lesser aromatic white wines, it is notable for its freshness, elegance and minerality.
The grapes are harvested late in the season, sometimes after some of the reds, when they take on a rich golden yellow colour. These, so ripe, grapes give personality and complexity to the wine that will be produced. Ageing potential can be quite impressive.
Training system: Spurred Cordon and Unilateral Guyot
System density: 4500/5680 vines per hectare
Yield: 60/70 quintals per hectare
Vineyards year of planting: 1991- 2002
Manual grape harvest in trays, late harvest with well ripe grapes, soft de-stemming of grapes, cooling and maceration, even for several days, of the pressed grapes.
Fermentation: 90% in stainless steel at 20° and 10% in large oak barrels
Wine time on the lees: 5/6 months
No sterile filtration
Recommended ageing: at least six months
Pairings: creams and velouté, seafood dishes, vegetables, herb omelettes, excellent as an aperitif
Serve at 14°C.