The Ribolla Gialla is an ancient local grape that is grown in the D.O.C. Collio, a hilly area of Friuli, near the border with Slovenia. Manual harvest took place in the second half of September, 2014. Once the must reaches the winery, after clarification, it is fermented at controlled temperatures for about 20 to 25 days. All winemaking and refinement takes place in stainless steel tanks. After approximately six months, the wine is ready to be bottled and enjoyed, with all its fruity and flowery aromas.
“Ceròu” is the old name of area where winery owner Mariano Ascevi first planted vines in the 1970s. He transformed what was mostly forest into vineyards through major excavation work, including the removal of old bombs from the First World War.
Served chilled, it is delightful as an aperitif on its own or with fish dishes.
PRODUCER: Ascevi Luwa
REGION: Friuli Venezia Giulia; D.O.C. Collio, Gorizia Province
GRAPE VARIETY: 100% Ribolla Gialla