Ribolla Gialla Collio DOC
Ronco dei Tassi is a family-owned and run estate, founded in 1989 when Fabio Coser and his wife Daniela bought their first 9 hectares (22 acres) in Collio Goriziano, in the township of Cormons in Friuli. The estate now extends 30 hectares (75 acres) of which 18 (45 acres) are under vine, all located in a beautiful natural park, which is protected by the region of Friuli. Ronco dei Tassi takes its name from the way the vineyard are set up: ronchi in Italian means terracing. They are set up this way so the vines get the most sun possible. While tassi, means badger in Italian, which reminds us of the small groups of badgers that visit the property during harvest to sample the ripe and juicy grapes.
The winemaking team believes that great wines are made in the vineyard and they thus spend a lot of time up close and personal with the vines with the aim of cultivating perfect and healthy grapes to be transformed, using the least invasive and most natural ways possible, preserving the innate characteristics of the grapes, the terroir and of course, the vintage.
One of the qualities of this esteemed winery is the age of their vines, and Ribolla Gialla is no different. Coming in at sixty years old, the resulting wine enjoys more structure than your average Ribolla Gialla. First mentioned in the region in the thirteenth century, the grape enjoys a long history in Friuli, and is often served as an aperitivo in any given Italian piazza.
The nose is subtle, elegant, with layered floral and fruity notes, characteristic of this intriguing native grape.
Wine exported to
Japan, Canada, Australia
100% Ribolla Gialla
Length of alcoholic fermentation:
Type of yeast:
18-20 °C (64.4-68 °F)
Aging in bottle:
Cormons, Friuli Venezia Giulia
160 meters (525 feet) above sea level
4,500 vines per hectare
1.5-1.5 kg per vine
Age of vines:
Time of harvest:
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Light straw yellow with subtle greenish hues, the bouquet is delicate, floral and fruity, showing great subtlety, finesse and elegance; fresh, crisp and well balanced on the palate, with abundant varietal character.
Best served at 8-10 °C (46.4-50 °F).
Raw fish, antipasti, sushi, oysters, sea truffles, fish dishes with sauce, boiled fish, mushrooms, soups, especially creamy soups.
Alc. cont. 13% by vol.