ABOUT THIS WINE
Temperature-controlled maceration in stainless steel tanks for about 15 days; Native yeasts, no malolactic fermentation; racked without pressing of the skins; natural static decantation; 12 months on lees in steel tanks, followed by aging in bottle for at least six months. Suitable for long periods of aging.
ABOUT THIS PRODUCER
For 46 years, the family-run Ronchi di Chialla has made superb wines from indigenous grapes such as Refosco, Ribolla Gialla, Verduzzo, and Picolit. The Ronchi di Cialla estate is strictly a family business. While Dina and Paolo Rapuzzi, who founded it in 1970, were attracted by wine growing as a way of living, their children Pierpaolo and Ivan, belong to a generation that “grew up with vines”. Both, in fact, obtained a degree in Food Sciences and are agrarian experts; they firmly support the Ronchi di Cialla policy and immemorial wine making tradition in Friuli. This family has thus become an uncommon heir of ancient traditions in one hand and modern scientific knowledge in the other, making this small family business unique.