Ribolla Gialla

Ribolla Gialla is excellent as an aperitif or with shellfish, raw fish (sushi) and slow roasted rabbit.

The estate’s vineyards are spread over 9 hectares of land and produce 45,000 to 50,000 bottles annually. The training method is modified and double Guyot. The Ribolla Gialla grapes are manually harvested once they reach the desired ripening stage. Environmental and weather conditions are constantly monitored and viticulture accordingly fine-tuned. Grass is allowed to cover the vineyards and soil treatment and enrichment are done using decomposing leaf material. De-leafing and green grapes pruning are implemented in two stages, depending on weather conditions and always with an eye at retaining the widest possible leaf surface, so as to ensure adequate sun energy for the plants and the grape bunches. In this way, the average yield per plant is constantly around 2 kg, which ensures minimal differences between vintages.

Maturation on the lees for 6 months in stainless steel vats with weekly “battonage” (lees stirring).

Light maceration with temperature control; soft pressing of the skins in lung press; temperature controlled fermentation.

For many generations “Guerra Albano” a family winery has been producing DOC Colli Orientali del Friuli quality wines in Montina di Torreano. The vocation of this area for producing quality wines dates back to Roman times when the Centurion Taurus settled down in a district not far from Forum Julii (Cividale del Friuli). Here he founded a new town which took his name: Torreano. Dario Guerra represents the latest wine making generation at this small but quality-inspired cellar. Under his guidance wines of exceptional elegance and intensity are being crafted. This is not surprising when one considers Dario’s declared understanding of his mission: “being a winemaker is not a passing fad but rather a way of life something we feel inside us; something our parents passed on to us as part of our culture and history”.