The Ronchi di Cialla company is strictly family-run. Dina and Paolo were the founders in 1970. Wines are produced: Schioppettino di Cialla, Refosco dal Peduncolo Rosso di Cialla, Verduzzo di Cialla, Picolit di Cialla. The estate has about 26 hectares of vines in total, which are conducted according to an integrated agriculture with a very low environmental impact, which exclusively provides for the use of contact or organic products, respecting as much as possible the ecosystem and the balance environmental. Aging is usually carried out in barriques made with ad hoc woods and roasts, so as to naturally stabilize the wine and obtain bottles of the highest level and great longevity at the same time.
The bottle I drank, Czech, was a reserve of “ciallabianco”. Not knowing what I was going to taste, therefore, without any prejudice, this bottle composed of an art of yellow ribolla, Friulian verduzzo and picolit struck me for its maturation which highlights the ability of the Cialla family in the winemaking processes. Knowing that what the glass in front of me was a reserve (from 1999) the claims were high but have been met widely. In my opinion, the vintage would have fully expressed its potential by opening it a few years ago but still preserving the flavors of apple and peach and vanilla in a very balanced way.
It easily accompanies a whole fish meal, perfect for an aperitif accompanied by ricotta canapés, or for a fresh pasta with burrata and swordfish.
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