La Ribolla Gialla del Pompiere di Schiopetto has been produced since 1981. Wine of the Friulian tradition, it gives its best on poor marl-based soils and has always been cultivated between the Collio of Gorizia and the Slovenian Brda (the Collio of Slovenia). In the Capriva sub-area it originally took the name of Ribolla di Capriva. The last white grape to be harvested, towards the end of September, is harvested by hand and vinified at low temperatures to preserve its delicate aromas, then the wine ages 4 months in steel and another 2 in the bottle. Osteria ai Pompieri was the historic family restaurant thanks to which Mario fell in love with wine and decided to dedicate himself body and soul to it.

RIBOLLA GIALLA DEL POMPIERE SCHIOPETTO: TASTING

Mario Schiopetto's Ribolla Gialla del Pompiere is presented in a bright straw-yellow glass with golden reflections. It smells of wildflowers and white pulp fruit, with hints of cedar and hazelnut. The sip is enveloping, tasty, with a finish of flowers and herbs. Very good as an aperitif, for example with creamed cod.