THE WINE

This Ribolla Gialla is produced with 100% Ribolla Gialla grapes; a beautiful expression of the Farra d’Isonzo (near Gorizia) area. The Colmello di Grotta winery owns ​​over 21 hectares  of land and its vineyards are divided into two areas DOP COLLIO AND ISONZO, which , despite their proximity, have different characteristics. A reality with a dual personality, infact the winery produces hand and powerful  wines thanks to the marly soil of the Collio and softer and more fascinating wines thanks to the calcareous-gravelly soil of the Isonzo.

THE WINEMAKING

The harvest is strictly manual and takes place in second 10 days of September. After the fermentation that takes place in steel tanks at a temperature of 18-20 ° for 7-12 days, the wine ages in stainless steel and ceramic amphorae.

THE TASTING

Pale straw yellow. The aroma is intense, with pleasant floral and fruity scents. Fresh and dry on the palate, with a good correspondence between aromas and flavour. Persistence is also good.

FOOD PAIRINGS

It is excellent as an aperitif, but also with cold cuts or fish dishes. Delicious with white meats,

THE AWARDS

2015
– Silver medal: Los Angeles international wine competition

2018
– Gold medal: Vini buoni d’Italia

THE WINERY

Today we are visiting the Colmello di Grotta winery in Farra d’Isonzo, in the province of Gorizia; we are in Friuli Venezia Giulia, not far from the border with Slovenia. The winery covers an area of about 21 hectares, 15 of which are vineyards, the rest is woods.

The winery was founded in 1965 by Luciana Bennati who, in love with wine and her land, decides to give voice to her passion, quickly bringing Colmello di Grotta known in the international markets… go to the winery page