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 | After fermentation, the wine rests for 4 months on the fine lees, which are frequently stirred back into suspension. |
Description
What kind of wine it is
Attems Ribolla Gialla is a still white wine made from Ribolla Gialla grapes grown in Friuli-Venezia Giulia, belonging to the renowned Venezia Giulia area. Its flavour profile is fresh and elegant, characterised by a light and refined body that fades into intriguing notes of white pepper and citrus peel. Vinification takes place exclusively in steel, ensuring rigorous aromatic purity, while subsequent ageing on fine lees gives the wine a clear flavour definition and a pronounced acidity, lively and well integrated.
Where it comes from
The grapes come from Lucinico, located between Collio and the Isonzo hills, in a historic wine-growing area influenced by sea breezes and the first Alpine plateaus. The vineyards are situated at around sixty metres above sea level, rooted in alluvial soils of fluvial origin, rich in sand and pebbles. This well-drained substrate encourages the development of a taut and distinctly saline expression. The presence of a protected ecosystem ensures rich biodiversity, thus reinforcing the strong territorial imprint that defines this prestigious Friulian wine-growing area.
How it is produced
Harvesting is done by hand with careful management of the bunches to protect the aromatic heritage of the berries. The process in the winery begins with a twelve-hour skin maceration, followed by gentle pressing and a period of cold settling. Alcoholic fermentation takes place in steel containers at controlled temperatures, deliberately avoiding malolactic fermentation. The wine completes its evolution with ageing on fine lees for four months, accompanied by frequent stirring which enhances its structural texture and savoury persistence.
History and Curiosities
Documented since 1106, the ancient winemaking tradition of Attems demonstrates a deep connection with the Collio region. The historic vocation for Ribolla Gialla is evidenced by rare manuscripts from 1764 and has been renewed since 2000 under the prestigious guidance of the Frescobaldi family. On the estate’s 44 hectares located in Lucinico, the vineyards thrive in a unique microclimate, influenced by both sea breezes and the first Alpine foothills. This perfect climatic synergy, combined with alluvial soils rich in biodiversity, enhances the qualities of the native grape variety.
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 winemaking tradition of Attems demonstrates a deep connection with the Collio region. The historic vocation for Ribolla Gialla is evidenced by rare manuscripts from 1764 and has been renewed since 2000 under the prestigious guidance of the Frescobaldi family. On the estate’s 44 hectares located in Lucinico, the vineyards thrive in a unique microclimate, influenced by both sea breezes and the first Alpine foothills. This perfect climatic synergy, combined with alluvial soils rich in biodiversity, enhances the qualities of the native grape variety. |
| Origin | Lucinico, province of Gorizia (Gorizia Collio and Isonzo area) |
| Soil composition | Alluvial soils from river deposits, rich in sand and pebbles, well-draining |
| Cultivation system | Spur-pruned cordon |
| Plants per hectare | 5000 |
| Yield per hectare | 9,000 kg per hectare |
| Harvest | Last ten days of September |
| Fermentation temperature | 15 °C |
| Fermentation | 20 days |
| Production technique | Manual harvest; soft pressing; decantation for 24–48 hours; fermentation in stainless steel at low temperature (15 °C) for 18–20 days without malolactic fermentation; ageing for 4 months on fine lees with stirring |
| Wine making | The must obtained from gentle pressing is decanted for 24–48 hours; alcoholic fermentation of the clear must takes place in steel tanks at 15°C for 18–20 days, at a low temperature, without malolactic fermentation; it is then aged for 4 months on fine lees, with frequent stirring. |
| Aging | After fermentation, the wine rests for 4 months on the fine lees, which are frequently stirred back into suspension. |
| Allergens | Contains sulphites |