DESIGNATION: D.O.C. FRIULI COLLI ORIENTALI
THIS WINE IS A BRIDGE BETWEEN THE CULTURE AND WINEMAKING TRADITION OF THE BORDER REGION. IT'S AN UNFILTERED RIBOLLA GIALLA OF GREAT BALANCE AND PRONOUNCED AROMATICITY. ITS SPECIAL CHARACTER COMES FROM LIGHT MACERATION ON THE SKINS. THE OLFACTORY TEXTURE IS CAPTIVATING, RICH, MEDITERRANEAN, AND BALSAMIC, FULL OF FRUITY AND CITRUSY NUANCES WITH MINERAL NOTES, SUBTLE TOASTS, AND HINTS OF ALMOND. IT'S FRESH, LIVELY, AND SUBSTANTIAL.
GRAPES
Ribolla GIalla – autochthonous. Grown using a double inverted and Guyot training system, the planting density per hectare is 3,000 vines/hectare.
PRODUCTION AREA
At the La Viarte estate, located in the Colli Orientali del Friuli within the municipality of Prepotto, 24 hectares of contiguous hillside vineyards lie at approximately 150 to 200 meters above sea level, with an East and South-East exposure. The soils, of Eocene origin and locally known as "Ponca", are composed of layers of marl and sandstone.
WINEMAKING
The harvest is carried out by hand, followed by a gentle pressing of the grapes with a brief maceration on the skins and subsequent cold settling of the must for 4 days. Fermentation takes place in temperature-controlled stainless steel tanks. The wine rests for 4 months on fine lees in stainless steel, is bottled unfiltered, and ages in bottle for at least 3 months before release.
ORGANOLEPTIC CHARACTERISTICS
Intense on the nose, with floral notes and hints of aromatic herbs, a breeze of flower pollen and citrus—like a walk through a spring meadow. The palate is fresh and vibrant, well-balanced, with a long, pleasantly citrusy finish and a subtle hint of almond.
SERVING TEMPERATURE
Serve at 8-10°C in a wide glass.
PAIRING
Aperitif, cured meats, first course, fish, white meat, cheese.
