One of the most ancient of the varieties native to Friuli, Ribolla Gialla probably originates from the hill country on the border between Italy and Slovenia. Its large, generous bunches ripen to golden yellow and, in Friuli, their wine is made in various styles.

Some winemakers vinify for a great cellar wine, whereas others want to obtain a light, refreshing wine, with fresh varietals aromas. We, quite consciously, adhere to the second school of thought because we adore the symphony of fruit aromas Ribolla Gialla releases after vinification in stainless steel tanks, without malolactic fermentation.

Versatile in food-pairing: appetizers and light first courses both with poultry or fish.