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The white Ribolla Gialla from the Friulian winery of Franco Terpin is produced with a selection of pure Ribolla Gialla, coming from vines aged between 8 and 20 years, cultivated with a south-southwest exposure. After the soft pressing, the fermentation takes place for 12-15 days with the skins in steel tanks and oak barrels, which occurs spontaneously with indigenous yeasts. The wine ages for 12 months in barrique, 12 months in steel and 12 months in the bottle. Unfiltered