Ribolla Gialla "L’Adelchi" DOC Venica
| Sommelier score | 92/100 | 2026 |
| Winery | Venica |
| Denomination | Ribolla Gialla "L’Adelchi" DOC |
| Vintage | 2024 |
| Grapes | 100% Ribolla Gialla |
| Alcohol content | 12,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | GO/75 |
| Winery headquarter | Venica - Dolegna del Collio (GO) - Località Cerò, 8 |
| Bottle size | Standard bottle |
| Combination | Steamed fish Hors d'oeuvres, Warm fish appetizers, Sushi-sashimi, Fresh cheese, Mixed fried fish, Pasta with seafood, Mussels, Tartare-fish carpaccio, Baked sea bream |
| Region | Friuli Venezia Giulia (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Ribolla Gialla |
| Dichiarazione Nutrizionale, Ingredienti e Raccolta differenziata | Visualizza le informazioni nutrizionali |
This Ribolla Gialla is exclusively worked in steel to preserve all the essences of its variety and the shades of the soils of Collio. “Adelchi” is the best solution to close a hard week: choose it for your happy hours and you will enjoy its enchanting taste and its high level. It is produced with 100% Ribolla Gialla. The wine making process considers that the maceration of the pressed grapes lasts for 18 max 24 hours at 8°C. It is managed in specific containers protected by oxygen through the recycling of its fermentation CO2, to reduce the quantity of antioxidants. The 60% of the must then ferments and ages on its yeasts for 5 months in big barrels (20-27 HL), the other 40% in steel.
Features of this white “Ribolla Gialla L’Adelchi”
The organoleptic exam reveals light straw yellow colour with thin green reflections. Its perfume is intense, with hints of lemon and cedar that evolve in briny smell and haromatic herb sensations. The taste is medium-structured, easy, dynamic and persistent.
Recommended food pairings while tasting this white wine by Venica
Interesting solution for happy hours, but a perfect marriage with octopus and potato salad. It has to be served at 10°C in a high, tapered wine glass that allows the diffusion of the scents.
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