# Friuli Colli Orientali Ribolla Gialla DOC (2022)

- **Producer:** Torre Rosazza
- **Colour:** white
- **Type:** still
- **Grapes:** Ribolla Gialla
- **Region:** Friuli-Venezia Giulia, Italy
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €17
- **Contains sulphites:** No
- **When to drink:** Passed
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, grapefruit, melon, pastry, biscuit

## About this wine

The Torre Rosazza Friuli Colli Orientali Ribolla Gialla 2022 is a single-varietal wine from the Friuli Venezia Giulia region of Italy. It showcases the Ribolla Gialla grape, one of the oldest native varieties in Friuli, with historical mentions dating back to the 12th century. The wine is produced in the Friuli Colli Orientali DOC appellation, an area characterized by its unique 'Ponca' soil – a mix of Eocene marl and sandstone. This soil type is known for its low fertility and good water retention, contributing to the wine's distinct profile. The vineyards are located on terraced hillsides ('Ronchi') at altitudes between 120-150 meters, benefiting from good exposure and ventilation from the 'Bora' wind and Adriatic breezes, which aid in full grape ripening and health. Torre Rosazza, the producer, is a family-run winery with a long history, dedicated to the preservation and promotion of native Friulian grape varieties.

## Interesting facts

- Ribolla Gialla has historical records dating back to the 12th century.
- The 'Ponca' soil is a unique blend of marl and sandstone.
- Vineyards are situated on terraced hillsides for optimal sun exposure.
- The 'Bora' wind contributes to grape health and ripening.

## Food pairing

The wine's vibrant acidity and subtle minerality cut through richer textures and complement delicate seafood. Its aromatic profile harmonizes with fresh herbs and citrus notes found in many Mediterranean dishes.

## Wine making process

The winemaking process for the Torre Rosazza Friuli Colli Orientali Ribolla Gialla begins with the destemming and gentle pressing of the Ribolla Gialla grapes. The resulting must undergoes alcoholic fermentation, with a portion also undergoing malolactic fermentation, all conducted in stainless steel tanks under controlled temperatures. Following fermentation, the wine is aged on its lees for at least four months. This lees aging is a key technique that imparts texture and complexity to the wine. The grapes are harvested in early September, a timing chosen to ensure the ideal balance of ripeness and acidity.