Indulge in the brilliance of Perusini Ribolla Gialla, a complex wine with a pale lemon yellow hue. Its savoury and mineral scents are complemented by an elegant floral aroma. With refreshing and subtly elegant orchard fruit notes, it pairs perfectly with fish or can be enjoyed as an aperitif.

About the Producer

In the last century when the fashion for French wines was still prevalent, Giacomo Perusini , grandfather of the current owner, began the selection and protection of some native vines (in particular Picolit). After his premature death in the First World War his work was continued by his wifeGiuseppina Perusini Antonini,painter, writer, but also skilled businesswoman, who began the relaunch of Friulian wines on the national and international market. His son Gaetano, professor at the University of Trieste, continued and expanded research on agriculture and traditional vines, while his other son Giampaolo continued in particular the selection of Ribolla Gialla.

Today Teresa, Giampaolo’s daughter, leads the company. Like her uncle and sister, she is an art historian but also a passionate winemaker. Today she is helped in managing the company by her husband Giacomo and her sons Carlo, Tommaso and Michele. Thus the family tradition continues on the Gramogliano hill known for centuries, like that of Rosazzo and della Rocca, as the cru hors class of the Colli Orientali del Friuli.

The Perusini company is among the 50 registered by the great Italian journalist Luigi Veronelli in the elite of historic Italian winemakers.

Vineyard and Winery

This ancient native vine, recognised since 1300 as one of thebest Friulian wines, particulary when produced in Rosazzo, has always been rapresentative among the company’s white wines. ThePerusini Ribolla is actually the result of a lengthy clonal selectionprocess, which has broght out the best of this wine.

Made from 100% Ribolla Gialla grapes grown in their favourite soil, Eocenic Loam, locally known as ponca. The vines are Guyot trained and face in a south easterly direction. Yield is around 8 tonnes per hectare.

The grapes were harvested by hand and gently pressed in pneumaticpress and cooled during the initial process. The vinification tookplace in modern stainless steel tanks with the temperature of thefermentation controlled below 20 C. For the following 6 months
the wine was left in contact with the fine lees. The wine has notgone through malolactic fermentantion.