This grape has a romantic and historical connection to the land. It is believed to have originated in Greece and made it way up to the Friuli-Venezia Giulia by way of Slovenia. Documents dating back to the 1300s show that Ribolla Gialla was planted in the region.

Fresh and floral bouquet and a consistent and rightly acidulous taste. Its pleasant freshness and fruity notes of green apple are enhanced by its characteristic acidity.

Accurate wine making process 'in white'. Soft pressing followed by a 24 hours juice cold settling at 9°C. Alcoholic fermentation at 18°C. The wine is aged until bottling in stainless steel tanks with weekly lees stirring.

Pairs as aperitif, lean appetizers, delicate soups, salty fish and white meat dishes.