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.

Risotto di Fegato d’Anatra (Duck Liver Risotto)

Ingredients:

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups chicken stock
• 1/2 cup dry white wine (preferably from Friuli)
• 150g duck liver, cleaned and sliced
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pan, heat olive oil over medium heat and sauté the onion and garlic until softened, about 3–4 minutes.
2. Add the rice and cook for 1–2 minutes, stirring to lightly toast it.
3. Pour in the wine and let it absorb into the rice.
4. Gradually add the stock, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue until the rice is creamy and al dente, about 18–20 minutes.
5. In a separate pan, sear the duck liver until browned on both sides, about 2–3 minutes per side. Slice into small pieces.
6. Stir the duck liver into the risotto along with the Parmesan cheese. Adjust seasoning with salt and pepper.
7. Serve the risotto warm, garnished with fresh parsley, alongside a glass of I Feudi di Romans Ribolla Gialla 2022 for a perfect match.