The bouquet opens up to candied fruit, lemon curd, dried apricot and pressed rose. Fresh floral notes complement tangerine, lemon and yellow apple. Perfect balance of acidity with a long clean finish resonating with green papaya and English custard.
Organic farming. Fermentation with native yeasts is in stainless steel; the wine is then aged for three months in stainless steel, with bâtonnage.
Ronchi Di Cialla, meaning “hills of Cialla”, is located in a small valley surrounded by chestnut, oak and wild cherry woods in the DOC Friuli Colli Orientali. Its story begins in 1970 when Paolo and Dina Rapuzzi bought a property here for the purpose of growing local grape varieties. Today, the estate is certified as biodiversity friendly by the World Biodiversity Association, and remains committed to using natural practices with minimal interference, having been one of the first to adopt integrated agriculture with low environmental impact. The winery is now run by sons Pierpaolo and Ivan, who are also active entomologists with regular publications in Europe’s scientific journals.
