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Ribuéle
Napa Valley
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Varietal:
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Ribolla Gialla
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Vintage:
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2009
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Vineyard:
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Vare Vineyards, Napa
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Vinification and Aging:
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Skin contact for 24 to 36 hours prior to soft pressing;
fermentation and aging have been carried out in neutral oak and on the lees,
with batonnage performed every two weeks; the wine was left unfined.
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RIBOLLA: A luggage of history and culture
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Our 2009 production features the sought after Ribolla Gialla from Vare Vineyards in Napa Valley.
This grape has a deep and fond meaning for Friulians.
Ribolla Gialla is an antique white table varietal typically and almost exclusively grown in the Collio and Colli
Orientali.
It has been the main actor in the eno-viticultural history of Friuli as early as the Middle Ages. At first not clearly
traceable to a specific grape varietal, the term Ribolla is widely mentioned in various Friulian medieval texts.
Since early in history, Friuli was principally praised for its intense wines: Ribolla was a very customary and
appreciated gift for any eminent personality (Ambassadors, Dukes, Patriarchs etc.) visiting the Friulian Cities.
Its popularity faded and then reappeared in more recent times. Commonly called “Ribuèle” in Friuli, it was mainly
bottled right after fermentation and sometimes even as must. This style of Ribuèle, sweet and still slightly bubbly
“new wine”, is still traditionally consumed in late Fall and especially on the night of Day of All Saints (November 1st).
The tradition called for the family to gather around the lit hearth, the famous “Fogolar Furlan”:
one of the women of the house would hold the Rosary beads, while chestnuts were roasting on the Fogolar to be
paired with the Ribuèle and enjoyed after the prayers for the dead ones were over.
Holding on to these distant domestic scene recollections, we have crushed with pride some of the only Ribolla
grapes available in California today. We followed traditional vinification techniques to obtain the classical dry and
harmonious style Friulian Ribolla is known for in the rest of world.
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Italian
version
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