Franco Terpin Ribolla Gialla

$65.00

1 in stock

Vintage: 2016
Region: Collio, Italy
Viticulture: Organic and Biodynamic
Grape varieties: 100% Ribolla Gialla

Franco Terpin Ribolla Gialla is a magnificent ode to a beloved grape and to the style it evokes. Sea breezes, dried apricot, wet rock, and dried hay.

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1 in stock

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About Franco Terpin Ribolla Gialla

Franco Terpin Ribolla Gialla is a magnificent ode to this beloved grape and to the style it evokes. Salty sea breezes, dried apricot, wet rock, dried hay, and honeycomb. Spontaneous fermentation in steel vats then in oak Slavonian barrels for 20 days. Unfiltered and unstabilized. Dense, persuasive, and salty in the mouth, animated by vibrant tannins and amazing length. Aged for 12 months in barrels, then 12 months in steel tanks, and another 12 months in bottle.

About Franco Terpin

Franco Terpin’s wines resemble Franco himself, in terms of structure, decisiveness, and rigor. But also for the luminosity of his manners and the originality of his style. Franco’s wines have inherited its talent and its expressive power by growing in the hills of the Collio region. Franco’s wines are witnesses of his world, which is there on the border, a stone’s throw from another world, near and far; Franco’s wines are ambitious, they evoke stories, and they make you dream.

About Ribolla Gialla

Ribolla is a white wine grape variety that is widely planted in the northeastern Italian province of Friuli. It can be found in neighboring Slovenia, where it is known as Rebula.

The wines are often characterized by their firm acidity, peach, citrus, and apple notes, and a faint floral aromatic profile. In Friuli, Ribolla Gialla performs best in Rosazzo and Colli Orientali, where it is used mostly to produce dry white wines and occasionally sparkling wines.

It is most often made as a varietal but is also blended with varieties such as Pinot Grigio, Friulano, and Malvasia. In Slovenia (specifically the Goriska Brda region) Rebula blends are known as brisko vino.

Two clones exist: Ribolla Verde and Ribolla Gialla. The latter is far more prevalent as it is more expressive than its green sibling. Most wines labeled as Ribolla are more likely to be made from the Ribolla Gialla clone.

The variety suffered a period of declining popularity in Friuli – international varieties were preferred during the post-phylloxera replanting. However, growers have recently embraced its unique qualities as a native grape.

 

 

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