| Country | |
|---|---|
| Region | Friuli Venezia Giulia |
| Grape Variety | Ribolla Gialla |
| Producer | Castello di Buttrio |
| Certification | Sustainable |
Ribolla Gialla DOC 2019 – Castello di Buttrio
£29.80
Straw yellow in colour, fragrantly floral, elegant and stylish on the nose. The palate is dry, fresh-tasting and lively with distinct acidity.
It is a fine partner for cold or raw fish starters. Great with soups, especially cream soups and veloutés, as well as pasta and rice with vegetable sauces or fish-based preparations.
Out of stock
Colour
Lemon
FLAVOURS
Floral
Citrus fruit
Palate
Sweetness
Acidity
Body
Abv
13%
Serve At
8-10°
Food Pairing
Vegetarian
Pasta
Fish
Raw fish
From generation to generation. Marco Felluga purchased the property in 1994 and began the restoration of the castle and historic vineyards, the real heritage of the company. A project that is being currently carried on by his daughter Alessandra and his granddaughters with determination and dedication, reflecting their personality and style.
Today, Castello di Buttrio is at the center of a story where past, present and future coexist in perfect harmony. The castle is made up of buildings dating back to different time periods which have been exquisitely restored. The old vineyards coexist with the new ones. All this contributes to the identity of a unique place.
The terroir provides the ideal conditions for the vine, the grapes express their full potential, through the land that makes them grow, thanks to a perfect balance between water, wind, sun and soil. The ponca, or flysch, is a special parent rock typical of this area, a sedimentary formation consisting of repeated layers of generally marly limestone and sandstone deposited by water flow in the Eocene period.
Ribolla Gialla
An ancient white variety from northern Italy, bordering Slovenia; rarely seen elsewhere. Ribolla Gialla yields dry, racy wines. When made with traditional white wine vinification methods, the grape offers delicate floral aromas, peach and citrus flavors alongside crisp acidity; wines are typically light in body.
Thanks to thick skins, when it’s produced with prolonged skin contact and aged in large oak casks, Ribolla Gialla yields more complexity, with a great depth of flavors including dried apricot, honeyed nut and mineral. It was considered one of Italy’s greatest white wines, and was always present on the dining tables of nobles in Venice during the 13th century.
