Primosic
Ribolla Gialla 2025
| Denomination | DOC Collio Goriziano Ribolla Gialla |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Ribolla Gialla |
- Origin: DOC wine from the Oslavia Hills, Friuli-Venezia Giulia
- Winemaking: Fermentation in stainless steel without maceration for freshness
- Olfactory profile: Notes of freshly cut grass, crisp apple and light hints of acacia
- Palate: Dry, citrus notes, lively acidity and savoury minerality
- Vintage and harvest: 2025 vintage, 12.5% vol; manual harvesting at the beginning of October
Description
What type of wine is it
Ribolla Gialla Primosic is a still white wine made from Ribolla Gialla grapes, an expression of the Collio Controlled Denomination of Origin (DOC) in Friuli-Venezia Giulia, produced using stainless steel vinification. Visually, it displays a straw-yellow colour with golden highlights. The olfactory profile opens with hints of freshly mown hay and crisp apple, before evolving towards elegant floral notes of acacia. On the palate, it reveals a dry nature, supported by a vibrant citrus acidity and a soft minerality that define its balanced structure and harmonious drinkability.
Where it comes from
The grapes are grown on the Oslavia hills, an area of excellence in the heart of Collio, in Friuli-Venezia Giulia. The vineyards occupy sunny and well-ventilated slopes, where the roots draw nourishment from the crumbly ponca, a poor and stony soil composed of schist. This particular geological composition gives the wine a typical savoury character and great verticality. Ribolla Gialla is an ancient variety, closely linked to local agricultural history and protected in its most authentic territorial expression.
How it is produced
The process begins with manual harvesting in early October, placing the late-ripening clusters in small crates. In the cellar, Primosic focuses on fermentation in stainless steel conducted without skin contact. The choice to avoid maceration is essential to maintain the freshness and primary aromas of the grape variety. The oenological approach aims to enhance the purity of the fruit, delivering an immediate aromatic profile and a clear narrative of its territory of origin.
History and interesting facts
Ribolla Gialla is an ancient grape variety, cultivated for centuries on the hills of Oslavia and linked to rural culture. Historically also appreciated as a table grape, this variety was preserved by local winemakers after the world wars. Excluded from the Collio production regulations in 1964 and proudly reintroduced in 1990, its harvest keeps ancient family traditions alive to protect the precious aromas held within its thick golden skins.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
- Start up year: 1956
- Oenologist: Marko Primosic
- Bottles produced: 210.000
- Hectares: 32
Primosic's attitude is to always push the quality limits necessary to carry out a project based on zones to ascertain the characteristics of the terroir and to find the perfect match for the vines. A philosophy of life in which Primosic strives to determine its expression of wine with the characteristic balance between vine and terroir.
Today Sylvester Primosic is supported by his two sons, Boris as CFO and cellar coordinator, while Marko, managing director, oversees the export and marketing aspects. Read more
| Name | Primosic Ribolla Gialla 2025 |
|---|---|
| Type | White still |
| Denomination | Collio DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Ribolla Gialla |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Primosic |
| Story | History and interesting facts Ribolla Gialla is an ancient grape variety, cultivated for centuries on the hills of Oslavia and linked to rural culture. Historically also appreciated as a table grape, this variety was preserved by local winemakers after the world wars. Excluded from the Collio production regulations in 1964 and proudly reintroduced in 1990, its harvest keeps ancient family traditions alive to protect the precious aromas held within its thick golden skins. |
| Origin | Oslavia Hills (Collio region, Friuli-Venezia Giulia, Italy) |
| Soil composition | Poor, stony 'ponca' soil, composed of friable schists. |
| Harvest | Beginning of October |
| Production technique | Fermentation in stainless steel without maceration |
| Wine making | Fermentation in stainless steel without maceration, to preserve the primary aromas. |
| Allergens | Contains sulphites |