Ribolla Gialla 'Rjgialla' by La Tunella is one of the most famous expressions of Ribolla Gialla, a typical grape of Friuli Venezia Giulia. The grapes are harvested manually towards the end of September, once the right degree of ripeness has been reached. 'Rjgialla' La Tunella has a bright straw yellow with elegant greenish reflections. The scent is elegant and fragrant, with complex notes reminiscent of white flowers and yellow pulp fruits, with delicate nuances of dried fruit. A concrete white wine also on the palate, with a graceful, fresh and savory body. A long and pleasant finish, with slightly aromatic notes, which fully reflects the characteristic of this blend. Ideal with cold appetizers and sweet and sour sauces, vegetables and fish dishes.
Ribolla Gialla 'Col de Bliss' Cru line by La Tunella is an elegant and important interpretation of a classic Friulian white. The slow fermentation and the 15-month wood processing give life to a Ribolla Gialla that affirms itself on the nose on different references to tropical fruit, enriched by vanilla touches and sensations that bring back to the almond. Good body, with a fresh and lively sip, round, characterized by a savory soul that continues even in the finish.
Ribolla Gialla by Damijan Podversic is obtained from pure grapes of the vine of the same name, from vineyards located on Monte Calvario. It is unanimously one of the greatest Italian white wines. Organic farming, maceration on the skins and full maturity of the grapes, spontaneous fermentation in oak vats and maceration on the skins for about 60-90 days. Refine for 36 months in barrels and then for 12 months in bottle. Bright amber color, very wide, complex bouquet, hints of ripe peach, hazelnut, aromatic herbs and citrus peel. Powerful taste. Awesome.
Ribolla Gialla 'Archètipi' by Puiatti is made in the vineyards located in Romans d'Isonzo, in the heart of Friuli, whose grapes are harvested and selected by hand at the end of September. The 'Infusion' technique is used which consists in dipping the Ribolla Gialla berries in the wine of the previous year, allowing the precious aromatic components of the skins to be extracted.