Vignaioli Specogna
Ribolla Gialla 2025
| Denomination | DOC Colli Orientali del Friuli Ribolla Gialla |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Ribolla Gialla |
| Aging | The wine then matures in stainless steel; bottling takes place the following spring. |
- Name and variety: Ribolla Gialla DOC Colli Orientali del Friuli 2025
- Vinification: Cold maceration on the skins for 24 hours, ageing in stainless steel
- Aromas: Scents of citrus fruits, spices and creamy hints; straw-yellow colour
- Taste profile: Dry, intense and structured, with crisp freshness and good acidity
- Serving and pairings: Ready to drink at 10°C; ideal with fish and savoury first courses
Description
Wine Style
Ribolla Gialla by Vignaioli Specogna is a dry organic white wine with the Colli Orientali del Friuli Controlled Designation of Origin. Produced through skin maceration and fermentation in stainless steel, it presents a straw-yellow hue with light green highlights. The sensory profile reveals an elegant varietal bouquet, characterised by citrus notes, spicy hints, and creamy nuances, whilst on the palate it is dry, intense, and voluminous, with a crisp drinkability supported by excellent acidic tension. Its good structure makes it ideal for pairing with fish dishes and flavourful first courses.
Origin
This wine originates from the hills of Rocca Bernarda and Bosco Romagno, areas particularly suited to organic farming. The vineyards are located at an altitude of approximately one hundred and eighty metres, with a south-east exposure and a microclimate that encourages balanced ripening. The vines are rooted in marl and sandstone soils, which provide intensity and structure without compromising the freshness of the sip. In this ideal habitat, the native Ribolla Gialla grape variety expresses itself at its best, resulting in a dry, defined wine with great gustatory persistence.
How it is produced
Processing begins with de-stemming and the soft pressing of the bunches. The must undergoes skin maceration for twenty-four hours at a low temperature to extract the maximum aromatic potential. Fermentation takes place in stainless steel tanks, a technical choice aimed at preserving the purity and integrity of the fruit. Ageing continues in the same containers until bottling in the spring. The vineyards, managed using the Guyot training system, ensure a perfect production balance, yielding a clear and harmonious wine.
History and interesting facts
The Ribolla Gialla grape is an ancient native variety from Friuli Venezia Giulia, cultivated for several centuries in its areas of excellence, namely the hills of Rosazzo, Collio, and the Slovenian Brda. This historic variety prefers dry, hilly terrains, finding an ideal environment in the marl and sandstone soils of the Rocca Bernarda and Bosco Romagno area.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
- Start up year: 1963
- Oenologist: Cristian e Michele Specogna
- Bottles produced: 120.000
- Hectares: 25
These lands have always been devoted to oenology and here the plant of the vine has found the best conditions since Roman times, thanks to the fact that in this oriental strip of land of our region the climate and the soil have features that are unique and exceptional for winemaking. That was the origin of it…
It all started with a 360-degree company that covered many aspects of the production for private consumption: dairy, cereal and wine production. Later, when Graziano and his wife Anna Maria started working in the company, the management techniques of the vineyards and of the winemaking were improved, making the farm more specifically focused on the winemaking sector.
Nowadays, the activity of the company is galvanised by the presence of the third generation of Specogna winemakers Cristian and Michele that long ago have taken the lead of the company. With great passion and commitment they are granting an important company development improving the works in the vineyards and cellars and an expansion of the sales into the most important international markets. Today our company has an overall surface of 25 hectares, 22 of which are vineyards cultivated in organic agricolture. We produce more or less 100,000 bottles per year, 50% of which are sold on the national market and 50% in more than 30 countries in the world. Read more
| Name | Specogna Ribolla Gialla 2025 |
|---|---|
| Type | White organic still |
| Denomination | Colli Orientali del Friuli DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Ribolla Gialla |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Vignaioli Specogna |
| Story | History and interesting facts The Ribolla Gialla grape is an ancient native variety from Friuli Venezia Giulia, cultivated for several centuries in its areas of excellence, namely the hills of Rosazzo, Collio, and the Slovenian Brda. This historic variety prefers dry, hilly terrains, finding an ideal environment in the marl and sandstone soils of the Rocca Bernarda and Bosco Romagno area. |
| Origin | Bernarda Castle, Romagno Wood |
| Climate | Altitude 180 metres above sea level; south-east aspect; hilly climate. |
| Soil composition | Marl and sandstone |
| Cultivation system | Guyot |
| Plants per hectare | Five thousand |
| Yield per hectare | 10,000 kg/ha |
| Production technique | Skin maceration for 24 hours at a low temperature; fermentation in stainless steel tanks |
| Wine making | After the grapes are harvested, destemming is carried out. This is followed by a gentle pressing of the bunches. 24 hours of skin maceration at a low temperature follow. Racking and fermentation take place in stainless steel tanks. |
| Aging | The wine then matures in stainless steel; bottling takes place the following spring. |
| Allergens | Contains sulphites |