Produced from grapes coming from our vineyards in the Italian Collio and Slovenian Brda, this zero-residual interpretation of the Princic-Cetrtic Rebolium showcases the versatility of the Ribolla Gialla grape applied to the traditional method of bottle refermentation.

Appearance: There is a pleasing intensity in the wine’s pale straw shade and the extremely fine beads of the lively perlage, signature of the winery’s house style, resulting in a stylish, long lasting mousse.
Nose: The nose hints at the evolution of aromas, with notes of damp straw creeping in alongside the wine’s predominantly mineral character.
Palate: A crisp, bone dry intensity marks the palate enlivened by flavours of lemon rind and green apple. Long and savoury finish, slightly austere but very rewarding.
Serving Temperature: 9°C


Vineyards: San Floriano del Collio, Gradisciutta, Bilijana, Kojsko
Altitude: 100-300 m.
Soil: Ponca (marl and sandstone flysch)
Canopy training: Single guyot, 4000-5000 vines/ha, yield 7000 kg/ha
Vinification: Hand harvested at precisely the right time, preserving the freshness and perfect sugar levels. Gentle pressing of whole bunches, followed by immediate racking and fermentation at a controlled temperature. Before refermentation, the wine is matured on the lees for at least 6 months. The second fermentation takes place in the bottle. The wine matures on its own yeast culture for a minimum of 60 months. No sugar is added in the production of this brut nature Ribolla Gialla.