Project Description

Friuli

Denominazione di Origine Controllata

Ribolla Gialla

Braida Santa Cecilia

Wine characteristics Ribolla Gialla

The Ribolla Gialla is a native grape of Friuli, pale yellow, with fragrant floral and fruity aromas recalling peach blossom and green apple.
It has a characteristic dry and cool flavour, elegantly lemon fruited and persistent, with a slightly aromatic final.

Recommended with Ribolla Gialla

Excellent as an aperitif, best with oysters, clams and delicate fish.

Serving temperature Ribolla Gialla

8–10 °C; 46.4–50 °F

Awards

  • Bibenda, Tre Grappoli
  • I Vini di Veronelli, 85 pt.
  • Vinibuoni d’Italia, Tre Stelle
  • James Suckling, 92 pt.
Soil Gravely of alluvial foothill origin, typical of the land named “Grave del Friuli”.
Grapes Pure Ribolla Gialla grapes.
Growing system Guyot.
Harvest Second forthnight of September.
Vinification The must extracted from the pulp, by soft squeezing, is separate from the skins before fermentation begins. The fermentation is done under controlled temperature to favour the extraction of colours, of taste and the growth and the preservation of the original aromas of the grapes.
Fining In bottle.