Skin contact or maceration is integral to the style. The grapes are destemmed into amphora and stainless steel. It's a long cool fermentation as the berries soften under their weight and yield their sugary treasure. After primary there is malolactic fermentation. By August the wine is still and the skins and solids sink to the bottom. It's a simple task to decant firstly into tank awaiting suitable barrels.

At Quealy, Ribolla Giallo is made entirely naturally and relies on years of maturation in barrel to create stability, depth of colour and concentration. Because of the quality of the variety and our winemaking skill, Ribolla Giallo remains vibrant and fruity.
Over years the wine is topped and tasted until bottling in August 2025.

Packed with floral perfume, blood orange, apricot and savoury notes of woody herbs and earth. It’s a mass of sweet, savoury and wild, with lifted fresh, polishing acidity rounding the picture out nicely. This is our second release.

Ribolla Giallo is an important variety for the world. A recent introduction to Australia. Kevin worked with Chalmers nursery to import the variety and both winemaking families first established their vineyards in 2018.

As we all our vineyards the grapes are hand-picked. There is some botrytis by April and forms part of the wine style. Think apricots.
Picking date April 8th 2022.

Celebrate the power and mouthfeel of Ribolla Giallo.
Wild herbs, carrot and beetroot carpaccio with preserved lemons and pistachio butter, whiting, mussels and saffron, fungi risotto, go heavy duty with a classic berry sauce atop a roast venison with potato gratin.