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Ribolla is here the autochthonous vine par excellence with a presence attested on these hills for many centuries. Its history is multilayered and complex. Until the last decades of the twentieth century it was vinified with other varieties (especially tocai) to give the wine longevity and freshness. Its cultivation has gradually declined. From the eighties onwards the recovery, up to acquiring the title of monovarietal in the field, meeting a blaze of approvals.
Our Ribolla is born in the hills, its place of choice. Here it simply expresses the essence of the vine. Precisely from these ronchi di Gramogliano, and from its historic vineyards, come the selections of clones that have contributed to the relaunch of Ribolla. Here, therefore, this grape variety is at home. We dedicate to it a viticulture with a light and respectful hand which, combined with the marked minerality of the soils, allows it to reinforce its characteristic straight back, giving ample space to a rigorous aroma and harmonic frankness.
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| THE GRAPES |
100% Ribolla Gialla |
| THE VINEYARD | On the Gramogliano hill with East exposure, spurred cordon and guyot training |
| THE SOIL |
In Gramogliano Eocene marl and sandstone, locally called “ponca” (flysch) with clay veins |
| THE HARVEST |
Manual, with collection in boxes - yield of 60 q/h |
| THE VINIFICATION |
Crushing and destemming of the grapes. Soft pressing. Cooling of the must at 12°C. Static settling for 36 hours. Fermentation at controlled temperature of 18/20°C in steel. After 9/12 months it goes into the bottle where it remains for a few months before being marketed |
| THE TASTE |
The color tends towards straw yellow with sunny reflections: meeting the nose it carries a basket of freshly picked oranges and bergamot, surrounded by orange blossom flowers; in the mouth a balanced acidity, a strongly identifying note for this vine, good salinity and an irreproachable backbone that gives it balance and comfort to walk over the years |
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