The Ribolla Gialla di Franco Terpin is born from its vineyards on Monte Calvario, near San Floriano del Collio, vines between 8 and 20 years old grown on Ponka, the typical soil consisting of stratified marls and sandstones of Eocene origin, a friable clayey limestone rock that characterizes Collio. In the field, treatments are kept to a minimum, relying only on homeopathic quantities of copper and sulfur; in the cellar, fermentations occur spontaneously, partly in steel, partly in oak barrels with maceration on the skins. The aging takes place for the first 12 months in barriques, for the subsequent 12 in steel, and then for a long time in the bottle, without preliminary filtrations.

RIBOLLA GIALLA FRANCO TERPIN: TASTING

The Ribolla Gialla di Franco Terpin has a deep golden color, with amber highlights. On the nose, it immediately recalls sea breezes, the scent of the seaside, chestnut honey, hay, aromatic herbs, and dried apricot. On the palate, it has substance, saltiness, freshness, and depth. The pairing with the semi-mature Zoncolan alpine cheese from Fattoria Gortani is very interesting.