Ribolla Gialla

Zorzettig Ribolla Gialla is extremely versatile insofar as pairings are concerned: fish appetizers, sushi, cold cuts and fritters, polenta with melted cheese, cheese fondue, paella, ravioli parmigiana, spaghetti with clams, chicken tikka masala, chicken Cacciatora, tuna veal, truffle risotto, pasta carbonara, tagliatelle with porcini mushrooms.

In Spessa di Cividale, in the Colli Orientali del Friuli, during the early post-war years, the Zorzettig family was one of the few brave ones to invest resources and efforts in the land, the hills of Spessa, characterised by a unique microclimate and terroir. Over the years, the company's expansion also involved the house that is now located inside the company headquarters, a magical place that has become an agritourism resort that breathes centuries of rural history. The property extends over about 120 hectares of vineyards, producing about 800,000 bottles a year, 50% of which are destined for export, and a growing penetration in various markets, from Asia to the United States, from Australia to northern Europe. The company is now firmly in the hands of Annalisa Zorzettig.

Zorzettig Ribolla Gialla remains in stainless steel, where it is kept in contact with the lees for 5 months while being regularly stirred up. It is then bottled and allowed to settle and refine for one month in the bottle.

Harvest takes place in the middle of September and the grape bunches are carefully selected by hand. The grapes are cold-macerated for 12 hours and fermentation takes place in stainless tanks. All stages are conducted under strict temperature control.