You are here: Home >> Tasting articles >> A lesson in fermenting on skins - Collio Ribolla Gialla
A lesson in fermenting on skins - Collio Ribolla Gialla
It has taken me far too long to report anything on Friuli, the region east of the Veneto, bordering Slovenia, of which a large part belonged to the Austro-Hungarian empire until the First World War. That is particularly strange, considering that I commute between London and Padova, which is a mere 90-minute drive from Trieste. I can only feebly explain this by the fact that when I was working as a sommelier and wine buyer in Berlin in the 1990s, Friulian whites, those from Collio and especially Colli Orientali Friuli, were omnipresent, rather like New Zealand Sauvignon Blanc is today. Hence it didn't take long before a...
Paid membership access only