Ribolla gialla has been grown in this region since the 13th century, and this wine comes from vines that are over 30 years in age, grown at 200 meters above sea level on red clay. Similar to the friulano, the grapes are macerated for several days before being pressed and fermented with native yeasts in 90% stainless steel and 10% barrique. The wine is then raised an additional 8-10 months in stainless after malolactic conversion is complete.

https://schatziwines.com

Ribolla gialla has been grown in this region since the 13th century, and this wine comes from vines that are over 30 years in age, grown at 200 meters above sea level on red clay. Similar to the friulano, the grapes are macerated for several days before being pressed and fermented with native yeasts in 90% stainless steel and 10% barrique. The wine is then raised an additional 8-10 months in stainless after malolactic conversion is complete.

https://schatziwines.com

Ribolla gialla has been grown in this region since the 13th century, and this wine comes from vines that are over 30 years in age, grown at 200 meters above sea level on red clay. Similar to the friulano, the grapes are macerated for several days before being pressed and fermented with native yeasts in 90% stainless steel and 10% barrique. The wine is then raised an additional 8-10 months in stainless after malolactic conversion is complete.

https://schatziwines.com

Ribolla gialla has been grown in this region since the 13th century, and this wine comes from vines that are over 30 years in age, grown at 200 meters above sea level on red clay. Similar to the friulano, the grapes are macerated for several days before being pressed and fermented with native yeasts in 90% stainless steel and 10% barrique. The wine is then raised an additional 8-10 months in stainless after malolactic conversion is complete.

https://schatziwines.com

Ribolla gialla has been grown in this region since the 13th century, and this wine comes from vines that are over 30 years in age, grown at 200 meters above sea level on red clay. Similar to the friulano, the grapes are macerated for several days before being pressed and fermented with native yeasts in 90% stainless steel and 10% barrique. The wine is then raised an additional 8-10 months in stainless after malolactic conversion is complete.

https://schatziwines.com

Ribolla gialla has been grown in this region since the 13th century, and this wine comes from vines that are over 30 years in age, grown at 200 meters above sea level on red clay. Similar to the friulano, the grapes are macerated for several days before being pressed and fermented with native yeasts in 90% stainless steel and 10% barrique. The wine is then raised an additional 8-10 months in stainless after malolactic conversion is complete.

https://schatziwines.com

Ribolla gialla has been grown in this region since the 13th century, and this wine comes from vines that are over 30 years in age, grown at 200 meters above sea level on red clay. Similar to the friulano, the grapes are macerated for several days before being pressed and fermented with native yeasts in 90% stainless steel and 10% barrique. The wine is then raised an additional 8-10 months in stainless after malolactic conversion is complete.

https://schatziwines.com

Ribolla gialla has been grown in this region since the 13th century, and this wine comes from vines that are over 30 years in age, grown at 200 meters above sea level on red clay. Similar to the friulano, the grapes are macerated for several days before being pressed and fermented with native yeasts in 90% stainless steel and 10% barrique. The wine is then raised an additional 8-10 months in stainless after malolactic conversion is complete.

https://schatziwines.com