Attems - Frescobaldi
Ribolla Gialla 2025
| Denomination | IGT Venezia Giulia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Ribolla Gialla |
| Aging | Following fermentation, the wine rests on the fine lees for 4 months, which are frequently resuspended. |
- Grape variety and type: Still white 100% Ribolla Gialla, IGT Venezia Giulia, 2025 vintage
- Sensory characteristics: White flowers, peach and citrus fruits; clean finish with white pepper
- Winemaking process: 12-hour maceration, fermentation at 15 °C without malolactic fermentation
- Ageing and structure: 4 months on fine lees with stirring; tense and savoury palate
- Origin and serving: Vineyards in Lucinico up to 70 years old; serve at 8–10 °C
Description
What type of wine it is
Attems Ribolla Gialla, produced by Attems, is a white wine from the Venezia Giulia designation, which showcases the eponymous grape variety grown in Friuli-Venezia Giulia. Vinified in steel and aged on noble lees, it presents an elegant profile. The olfactory bouquet expresses delicate hints of spring white flowers. On the palate, it reveals a fresh and light character, where yellow peach, apple and pear blend with slight tropical hints. This territorial expression is distinguished by a taut and savoury texture, enriched by notes of citrus zest and white pepper. The linear sip leads towards a clean finish, supported by a vibrant natural acidity with every sip.
Where it comes from
The Ribolla Gialla grapes originate in Lucinico, between the Isonzo hills and the Collio Goriziano, in the Venezia Giulia territory. The vineyards are located sixty metres above sea level within an ecosystem protected by the Alpine ridges and mitigated by sea breezes. This climate shapes a fine aromatic profile and ensures great freshness. The vines, some seventy years old, have their roots in alluvial soils of fluvial origin. Sand and pebbles ensure excellent drainage, giving the wine that marked saline sensation that defines the unique character of the area.
How it is produced
The production process culminates in September with a careful manual harvest. In the cellar, vinification begins with a twelve-hour maceration on the skins, followed by soft pressing and cold decantation. Fermentation takes place in temperature-controlled stainless steel tanks, without undergoing malolactic fermentation to preserve the aromatic integrity of the grape variety. The wine then matures through targeted ageing on noble lees for four months. Frequent stirring enriches the structure, providing optimal balance and a pleasantly crisp finish.
History and curiosities
Documented since 1106, the ancient Attems tradition highlights the deep bond between Ribolla Gialla and the Collio territory. Led by the Frescobaldi family, the historic Lucinico estate cultivates precious vines up to 70 years old, immersed in a unique microclimate, influenced by sea breezes and the first Alpine foothills. These rich alluvial soils give the native grape variety an unmistakable territorial identity, already celebrated in rare 18th-century manuscripts and today awarded 91 James Suckling points, a true emblem of prestige and biodiversity.
Awards
-
2025
91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
- Start up year: 1506
- Oenologist: Daniele Vuerich
- Bottles produced: 725.000
- Hectares: 44
A thousand-year-old tradition that has made this winery a point of reference in the territory and that has seen Count Douglas Attems as its protagonist: he is credited with founding, in 1964, the Consorzio dei Vini del Collio, the third largest in Italy and the first in Friuli.
The history of Attems is thus intertwined with the history of Friuli Venezia Giulia itself: from the Patriarchate of Aquileia to the County of Gorizia, from the First World War to the present day.
Since 2000, Attems has been owned by the Frescobaldi family, which has preserved its historical value intact, giving it a future of innovation. Read more
| Name | Attems Ribolla Gialla 2025 |
|---|---|
| Type | White still |
| Denomination | Venezia Giulia IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Ribolla Gialla |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Attems - Frescobaldi |
| Story | History and curiosities Documented since 1106, the ancient Attems tradition highlights the deep bond between Ribolla Gialla and the Collio territory. Led by the Frescobaldi family, the historic Lucinico estate cultivates precious vines up to 70 years old, immersed in a unique microclimate, influenced by sea breezes and the first Alpine foothills. These rich alluvial soils give the native grape variety an unmistakable territorial identity, already celebrated in rare 18th-century manuscripts and today awarded 91 James Suckling points, a true emblem of prestige and biodiversity. |
| Origin | Lucinico, province of Gorizia (between the Collio Goriziano and the Isonzo hills), Friuli-Venezia Giulia, Italy |
| Climate | Microclimate influenced by sea breezes and the first Alpine foothills |
| Soil composition | Alluvial soils of fluvial origin, rich in sand and pebbles, well-draining |
| Cultivation system | Spurred cordon |
| Plants per hectare | 5,000 |
| Yield per hectare | 9,000 kg per hectare |
| Harvest | The last ten days of September |
| Fermentation temperature | 15 degrees Celsius |
| Fermentation | 18–20 days |
| Production technique | Hand harvesting; skin maceration for 12 hours; soft pressing; cold settling for 24–48 hours; fermentation in stainless steel at 15 °C for 18–20 days without malolactic fermentation; ageing for 4 months on the fine lees with frequent stirring. |
| Wine making | Manual harvesting; maceration on the skins for 12 hours; soft pressing and cold settling for 24–48 hours; alcoholic fermentation in stainless steel at a controlled temperature (15 °C) for 18–20 days on clear must, without malolactic fermentation; ageing for 4 months on the fine lees with frequent stirring. |
| Aging | Following fermentation, the wine rests on the fine lees for 4 months, which are frequently resuspended. |
| Allergens | Contains sulphites |