Project Description
Venezia Giulia
Indicazione Geografica Tipica
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
- James Suckling, 92 pt.
- Bibenda, 3 Bunches
- Vinibuoni d’Italia, 3 Stars
- I Vini di Veronelli, 85 pt.
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— Technical sheet
— Label
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| 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. |
