In the heart of Friuli Venezia Giulia's rolling Collio hills, one grape variety tells an extraordinary story of terroir, tradition, and innovation. Ribolla Gialla, one of the region's most representative indigenous varieties, has found its perfect interpreter in Tenuta Stella, where three distinct expressions showcase the remarkable versatility of this ancient grape and the artistry of organic winemaking.
The Collio Terroir: Where Ribolla Gialla Thrives
Nestled in Scriò, in the municipality of Dolegna, Tenuta Stella occupies the highest part of Collio: a unique microclimate where the interplay of soil, elevation, and Mediterranean influences creates ideal conditions for Ribolla Gialla cultivation. The estate's commitment to organic farming practices and indigenous grape varieties reflects a deeper philosophy: acting as guardians of an ecosystem that is as rich as it is delicate.
"Ribolla Gialla has an extraordinary ability to convey the character of Collio," notes Alberto Faggiani, CEO of Tenuta Stella. "Its adaptability allows us to craft wines that are very different in style yet consistent in their expression of terroir."
This adaptability has led Tenuta Stella to create three remarkable interpretations of Ribolla Gialla, each showcasing different aspects of the grape's potential while maintaining the signature characteristics that make Collio wines so distinctive.
The Still Expression: Ribolla Gialla Collio DOC
The foundation of Tenuta Stella's Ribolla Gialla trilogy begins with their still wine: a pure, unadorned expression that captures the grape's essential character. This Ribolla Gialla Collio DOC represents the most traditional approach to the variety, yet it's crafted with modern precision and organic principles.
The winemaking process emphasizes purity and terroir expression. Vinified entirely in stainless steel tanks, the wine undergoes spontaneous fermentation using only indigenous yeasts: a testament to the estate's commitment to natural winemaking processes. This approach allows the unique characteristics of the Collio terroir to shine through without interference from external elements.
The resulting wine displays the hallmark traits that have made Ribolla Gialla famous: linear structure, pronounced minerality, and remarkable freshness. The stainless steel vinification preserves the grape's natural acidity and citrus notes while highlighting the mineral complexity that comes from the estate's distinctive soils.
Enologist Erika Barbieri explains the philosophy behind this approach: "For us, working organically and focusing on native varieties means preserving biodiversity and authenticity. Presenting Ribolla Gialla in three forms allows us to demonstrate the potential of this grape and the unique conditions of our vineyards."
The Sparkling Innovation: Ribolla Gialla Pas Dosé
The second expression in Tenuta Stella's Ribolla Gialla collection demonstrates the grape's exceptional suitability for sparkling wine production. The Ribolla Gialla Pas Dosé is crafted using the traditional method (Metodo Classico), the same technique used to produce Champagne and other world-class sparkling wines.
The journey begins with primary fermentation in stainless steel tanks, where indigenous yeasts work their magic to create the base wine. But the real transformation happens during the second fermentation in the bottle, followed by an extended aging period of 36 months on the lees: a process that develops complexity while maintaining the wine's inherent freshness.
This extended bottle aging creates a sparkling wine with remarkable depth and character. The fine, persistent perlage delivers citrus notes and notable sapidity, while the Pas Dosé style (meaning no dosage is added) allows the pure expression of the grape and terroir to remain unmasked by residual sugar.
The precision and vibrancy of this sparkling interpretation showcase how Ribolla Gialla can adapt to different winemaking techniques while maintaining its essential character. The wine serves as proof that indigenous Italian varieties can compete with international sparkling wine standards when treated with skill and respect for terroir.
The Premium Expression: Ribolla Gialla Riserva Collio DOC
At the pinnacle of Tenuta Stella's Ribolla Gialla range stands the Riserva: a wine produced only in exceptional vintages when conditions allow for the creation of something truly special. This interpretation represents the most complex and structured expression of Ribolla Gialla, showcasing the grape's potential for aging and development.
The winemaking process for the Riserva is dramatically different from its siblings, beginning with an extended 30-day skin contact fermentation in French oak barrels. This technique, uncommon for white wines but traditional in parts of Friuli, extracts additional phenolic compounds and creates a more structured, age-worthy wine.
Indigenous yeasts handle the fermentation process, maintaining the estate's commitment to natural winemaking. Following fermentation, the wine undergoes a careful aging regimen: 10 months in tonneaux (small French oak barrels) followed by an additional 12 months in large oak casks. This extended wood aging develops complexity while allowing the wine to integrate and evolve.
The result is a wine of remarkable depth and sophistication. Aromas of dried apricot, candied citrus, vanilla, and licorice create a complex bouquet that evolves in the glass. The palate shows impressive structure balanced by the grape's natural freshness, with refined tannins from the skin contact providing backbone and ensuring the wine's longevity.
This wine demonstrates that Ribolla Gialla, when given appropriate treatment and time, can produce wines of international caliber that age gracefully and reward patience.
The Estate Philosophy: Guardians of Terroir
Tenuta Stella's approach to Ribolla Gialla reflects a broader philosophy that extends beyond winemaking to encompass environmental stewardship and cultural preservation. As guardians of a delicate balance between man and nature, the estate recognizes that great wines come from healthy ecosystems.
The organic farming practices employed throughout the vineyard support biodiversity while ensuring that the unique characteristics of the Collio terroir can express themselves fully in each wine. This commitment to sustainability ensures that future generations will be able to experience the same exceptional expressions of Ribolla Gialla that define the estate today.
The focus on indigenous grape varieties like Ribolla Gialla also serves a crucial role in preserving Italy's viticultural heritage. While international varieties often dominate global wine markets, estates like Tenuta Stella prove that native grapes can produce wines of exceptional quality and distinctive character when treated with skill and respect.
A Comprehensive Portrait of Ribolla Gialla
By producing Ribolla Gialla as a still wine, a sparkling Pas Dosé, and a Riserva, Tenuta Stella provides wine lovers with a comprehensive view of one of Friuli's most important native grapes. Each expression serves a different purpose and appeals to different moments and preferences, yet all share the common thread of terroir expression and quality craftsmanship.
The still wine offers immediate pleasure and food-friendly versatility, perfect for pairing with the seafood and light dishes that characterize Friulian cuisine. The sparkling Pas Dosé provides celebratory elegance while maintaining the grape's essential character. The Riserva rewards patience and contemplation, offering complexity that develops over years in the bottle.
Together, these three wines confirm Ribolla Gialla's role as both a versatile variety and a faithful interpreter of the Collio terroir. They represent the best of what happens when traditional knowledge meets modern technique, guided by a philosophy that respects both the land and the legacy of generations of winemakers who have shaped this remarkable region.
For food and beverage professionals seeking to understand the full potential of indigenous Italian varieties, Tenuta Stella's three interpretations of Ribolla Gialla offer invaluable insights into how terroir, technique, and philosophy combine to create wines of distinctive character and exceptional quality.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
