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    Yellow boil

    It is a native Friulian vine, probably "imported" by Venetian merchants a thousand years ago from Dalmatia. His land of choice is undoubtedly the Collio; whether it is Friulian or Slovenian, Ribolla Gialla makes no distinctions, except in the name: in fact, across the border they call it Rebula. It has never spread to the plains, preferring dry and hilly soils where it gives rise to intense and structured wines. After a period of oblivion, Ribolla Gialla was rediscovered in the early 90s thanks to small producers, eager to keep the link with the territory and tradition alive. In the sunny hills of marl and clay, the grapes are normally destined for still Ribolla; instead from the plain the fruits are obtained to produce both the still and the sparkling version. From Ribolla Gialla a very pleasant wine is obtained in which “varietal” aromas emerge which evoke citrus fruits, white fruit, apple in particular and herbaceous hints. On the palate it has a good structure in which notes of freshness and sapidity predominate and a moderate alcohol content which makes it easy to drink. The acidity, often sharp, makes the wine agile, and makes excellent pairings with fatty dishes . And it is precisely thanks to the acidity that Ribolla Gialla lends itself to being made into a sparkling wine , both with the Martinotti/Charmat method and with the Classic Method, giving in both cases a fine and elegant sparkling wine, truly intriguing.

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