I Feudi di Romans Ribolla Gialla 2022

La Ribolla Gialla I Feudi Di Romans has a straw yellow color with greenish reflections. The nose is light and delicate, in which fruit alternates with wild herbs and more saline nuances. Fine as well as on the palate, very pleasant, with a light body, clear, straightforward and linear, with a sip characterized by a refreshing and savory taste. With an aging potential of 5 years.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Light-bodied, Crisp
Grape Varietal: Ribolla Gialla
Tastes Like: Comparable to a Sauvignon Blanc, with green apple, citrus, and mineral notes, finishing with refreshing acidity.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Friuli Venezia Giulia, Italy
Terroir: Alluvial and gravel soils
Aging: Stainless steel
Serving Temperature: 8-10°C

I Feudi di Romans is a family-owned winery located in Friuli Venezia Giulia. Known for its focus on indigenous varietals, it combines modern winemaking techniques with a commitment to sustainability.

Seafood: Grilled prawns, crab cakes, or steamed mussels.
Poultry: Lemon herb chicken or turkey breast.
Vegetarian: Caprese salad or zucchini fritters.
Meat: Pork loin with apple sauce or veal schnitzel.

Goat Cheese: Tangy and fresh, it enhances the wine's crispness.
Pecorino: Salty and nutty, balancing the acidity.
Feta: Creamy and savoury, complementing the wine's citrus notes.
Camembert: Soft and buttery, adding depth to the pairing.

Seafood Risotto

Ingredients:

• 200g Arborio rice
• 500g mixed seafood (prawns, scallops, calamari)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1L fish stock
• 1/2 cup dry white wine
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pan. Sauté onion and garlic until fragrant.
2. Add rice and stir to coat in oil. Deglaze with white wine and let it absorb.
3. Gradually add fish stock, one ladle at a time, stirring continuously.
4. Add seafood halfway through cooking and cook until tender.
5. Season with salt and pepper, garnish with parsley, and serve warm.

Tip: Serve with I Feudi di Romans Ribolla Gialla for a delightful pairing.