Ca Bolani
Ribolla Gialla 2024
| Denomination | IGT Venezia Giulia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Ribolla Gialla |
| Aging | Ageing on fine lees for 3–4 months in stainless steel with weekly bâtonnage |
- Grape variety and style: still dry white wine from Ribolla Gialla, Venezia Giulia IGT 2024
- Aromas: notes of apple, pear, grapefruit, white flowers and subtle hints of yellow flowers
- Taste: fresh and lively profile, velvety structure, savoury note and persistent fruity finish
- Vinification: gentle pressing, fermentation in steel at 18°C and weekly bâtonnage
- Serving: temperature 8-10°C, 13% vol; ideal with fish and seafood dishes
Description
What kind of wine it is
Ca’ Bolani Ribolla Gialla is a still, dry white wine that encapsulates the authenticity of the Friulian region. Made exclusively from Ribolla Gialla grapes, it appears a bright straw yellow in the glass. The bouquet is clear and fragrant, characterised by fruity notes of apple, pear and fresh grapefruit, accompanied by delicate hints of white flowers. On the palate, it displays liveliness and excellent structural balance, with a velvety texture that envelops each sip. The finish is marked by a typical savoury accent and a persistence that consistently echoes the olfactory sensations.
Where it comes from
The vines grow near Cervignano del Friuli, in the heart of the historic Aquileia area. The proximity to the Adriatic Sea ensures tempered breezes that help to moderate summer temperatures, while the Alps act as a natural barrier, encouraging temperature variations between day and night, which are essential for the aromatic profile of the grapes. The heterogeneous soils, composed of clay, gravel, coastal sands and calcareous matrices, give the wine a distinctive mineral character. This particular microclimate allows for balanced ripening, ensuring the natural preservation of acidity.
How it is produced
Harvesting takes place between the end of September and the beginning of October, aiming for the ideal point of ripeness. In the winery, the grapes undergo a gentle pressing in the absence of oxygen, followed by cold clarification. Fermentation takes place in stainless steel tanks at a controlled temperature to safeguard varietal purity. This is followed by ageing on the lees for several months, enriched by weekly bâtonnage. This process gives the wine greater depth and complexity, following principles of sustainable agriculture.
History and Curiosities
Founded in 1970 in Cervignano del Friuli, Ca’ Bolani represents an authentic expression of Ribolla Gialla, an indigenous grape variety deeply rooted in the company’s identity. In the vineyards of the Aquileia area, Adriatic breezes and marked nocturnal temperature variations create an ideal microclimate. Thanks to the work of oenologist Roberto Marcolini, the winery enhances the primary aromas of the grapes, offering a Venezia Giulia IGT that faithfully reflects the natural freshness and extraordinary winemaking vocation of this region.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1970
- Oenologist: Roberto Marcolini
- Bottles produced: 1.820.000
- Hectares: 568
It was the first property purchased by the Zonin family outside the Veneto - in 1970 - and the Zonins have restored it to its greatest splendour, making it into one of the most precious gems in Friuli’s wine sector.
Today Ca' Bolani has become increasingly well-known around the world thanks to the elegance and refinement of it wines, its constant quest for outstanding quality - both in the vineyard and in the winery.
In the area around Aquileia the equilibrium of the microclimate is perfect: the temperate breezes from the nearby Adriatic sea moderate the heat of summer, the warmth of the sunshine allows for excellent ripening of the fruit and the marked lowering of the temperature during the night enhances the grapes’ primary aromas, thus giving the wines an intense personality.
The area in which Ca' Bolani is located forms part of a zone that is particularly suitable for the production of high-quality wines: it lies in the so-called "Alpha" climate zone, where the thermal summations that occur correspond to those of other famous European wine-growing areas. Read more
| Name | Ca Bolani Ribolla Gialla 2024 |
|---|---|
| Type | White still |
| Denomination | Venezia Giulia IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Ribolla Gialla |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Ca Bolani |
| Story | History and Curiosities Founded in 1970 in Cervignano del Friuli, Ca’ Bolani represents an authentic expression of Ribolla Gialla, an indigenous grape variety deeply rooted in the company’s identity. In the vineyards of the Aquileia area, Adriatic breezes and marked nocturnal temperature variations create an ideal microclimate. Thanks to the work of oenologist Roberto Marcolini, the winery enhances the primary aromas of the grapes, offering a Venezia Giulia IGT that faithfully reflects the natural freshness and extraordinary winemaking vocation of this region. |
| Origin | Vineyards in the surroundings of Cervignano del Friuli (Friuli-Venezia Giulia, Italy) |
| Climate | zone Alfa |
| Soil composition | Pebbly, clayey, gravelly, coastal sandy and calcareous soils |
| Harvest | Typically from late September to early October |
| Fermentation temperature | 18°C |
| Fermentation | About 8–10 days |
| Production technique | Soft pressing with Vacuum System technology; cold clarification (flotation); alcoholic fermentation in stainless steel tanks at controlled temperature; ageing on fine lees with weekly bâtonnage |
| Wine making | Gentle pressing using Vacuum System technology, followed by cold clarification (flotation); alcoholic fermentation in stainless steel tanks at a controlled temperature of 18°C for about 8–10 days with selected yeasts; maturation on fine lees for 3–4 months with weekly bâtonnage. |
| Aging | Ageing on fine lees for 3–4 months in stainless steel with weekly bâtonnage |
| Total acidity | 5.9 gr/L |
| PH | 3.22 |
| Residual sugar | 1.9 gr/L |
| Allergens | Contains sulphites |