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Ronchi di Cialla Ribolla Gialla




Ronchi di Cialla Ribolla Gialla

Ribolla Gialla

Prepotto DOC, Friuli, Italy

Alc. 12.5 %

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Congratulations! You are the first to enjoy the wines of Ronchi di Cialla in Canada! This historic Friulan winery was founded in 1970 and produces wine solely from indigenous grapes. In particular, the family is credited with saving the obscure Schioppettino variety, which almost became extinct.

As we know, most grapes have a few monikers they go by, which is why it's hard to keep track sometimes! Schioppettino is also known as Ribolla Nera. Just as Ribolla Gialla is known as Rebula in Slovenia and Robola in Greece. While this grape is relatively unknown, we find it incredibly delicious! Grown in the Fruili region since the 12th century, it's unknown if the varietal is native to the region or was brought to the area by ancient Greeks. The wines produced are dry, crisp, and filled with fresh fruit flavours. Well made Ribolla Gialla can easily undergo some aging, where it becomes softer and richer! Enjoy this gem this year or hold for up to 3 years. Either way, serve chilled to 10 C.


Pale yellow hue with a clean and clear shine to it. Green undertones show us it's youthfulness.


A soft and approachable nose lures us in with fresh cut Bosc pears, golden apples and grilled lemon. Hints of baked bread or doughy notes are present, due to spending some time on its lees. A nutty, slightly almond note lingers nicely in the background along with a softer white floral note.


Initially, we find notes of ripe McIntosh apple (sweet and tart) with crunchy green pear, paired with citrus notes of Meyer lemon and lime zest. Light to medium body gives a nice weight for a warm summer evening. The freshly proofed dough notes are subtle and add an almost creamy texture. The gum-tingling acidity is round and zesty, keeping all the flavours and complexities in line. Keep the chill in check, too cold might mute the delicate characteristics.


A Friulan treasure - smoked trout! Try on a blini with crème fraîche and a sprinkle of chive or in a fresh garden salad with a light dressing.

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