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Color: Bright powder pink.
Smell: Fresh and fruity, it recalls small red fruits on a finely spiced background.
Taste: Fresh, persistent and fruity, complemented by citrus and minaral notes. Very balanced acid framework.
Food pairing: Perfect for fish and shellfish dishes, vegetable based appetizers, delicate first courses.

Vinification: Maceration on the skins for 18 hours, followed by very soft pressing. Fermentation of the must in a steel tank at controlled temperature.
Aging on fine lees for 4 months with batonage 3 times a week. Vinified, bottled and stored in our own cellars in the best conditions to guarantee quality.
Production area: Valle di Cialla in the municipality of Prepotto (Udine) - Friuli.
Vineyard: Cernetig: It has 0.70 hillside position.
Soil: Eocene marl.
Exposure: South/South-east.
Altitude: 200-230m.
Average age of the vines: 25 years.

Ronchi di Cialla

The Ronchi di Cialla company is strictly family-run. If Dina and Paolo, who were the founders in 1970, approached the earth for a precise choice of life, the children Pierpaolo and Ivan are the generation "born on the vine". Both agricultural experts and graduates in Food Preparation Sciences are convinced supporters of the philosophy of the Ronchi di Cialla and of the millenary Friulian culture of wine. Cialla is a small valley oriented from North-East to South-West, enclosed by chestnut, oak and wild cherry woods, while Roncs, in Friuli, are the vineyards. Located in the DOC Colli Orientali del Friuli area, it is officially recognized by Ministerial decree of 30.10.95 - cru Cialla for the cultivation of only autochthonous Friulian vines (white: Verduzzo, Picolit and Ribolla Gialla; black: Refosco dal Peduncolo rosso and Schioppettino) and production of aging wines. Cialla has remained intact because a little out of the world as it was in ancient times when it was called Cela. Cela, in the local Slavic language, means "Riviera", the name was given to it precisely because it enjoyed a microclimate so exclusive and happy that the olive tree still grows there. The steep terraces, obtained in the turn of the hills in optimal exposure for the cultivation of the vine, date back to the times of the Patriarchate of Aquileia and of the Republic of Venice and according to deep-rooted popular tradition, were created by Turkish prisoners. Confirming that even then the wines of Cialla were appreciated, there are documents dating back to 1496 which attest to how the Honorable Chapter of Cividale supplied them every year. Pruning is carried out with extreme care and the anticryptogamic treatments are controlled by a computerized microclimatic control unit that allows minimal interventions with non-polluting products. The grapes obtained, as a result of a limited yield imposed by the disciplinary of the cru Cialla, are harvested in selection at the optimal times and with the utmost care to obtain a qualitatively perfect product. The vinification follows a natural line in which the philosophy of not forcing the transformation and refinement phases always favors the "typicality" that is given to us by the cru. The elevation of wines in barriques with a customized dosage of woods (French oak) and toasting of the staves, places the Ronchi di Cialla among the very first in Italy and the first ever for white wines (1977), to have adopted this ancient natural wine stabilization process. Subsequently the wines are bottled; the bottles, numbered progressively, are left to rest in the darkness of the cellar until they reach perfect maturity thanks to long and quiet meditations. It is up to the sensitivity and experience of the producer to accompany them in their refinement, so as to produce a "right" wine that from that moment will be able to express its personality and the typicality of the Cialla cru for many years, growing.

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