History is history. Dates are inescapable facts when tracing the steps of a company

written by Erika Mantovan

For the Attems family, the earliest records date back to 1106, confirming their ownership of land suitable for wine production. Ribolla Gialla and Refosco appear in the accounts of 1764. As a tribute to this long history, and perhaps not to be too nostalgic, Count Douglas Attems decided in 1964 to create the Collio Wine Consortium, the third such body in Italy and the first in Friuli. Today, the winery is owned by Frescobaldi family.

Attems is located in the eastern part of Friuli, in the Collio Goriziano, a hilly region that faces south and is protected from the cold northern winds by the Julian Pre-Alps. The company’s vineyards cover 44 hectares at an altitude of 130 metres above sea level and are planted with Ribolla Gialla, Sauvignon Blanc, Pinot Grigio and Chardonnay. The vineyard is managed on a plot by plot basis and the wine is made separately in the cellar in order to preserve the unique characteristics of the grapes and the soil.

As far as soils are concerned, the estate vinifies three different types of soil:
– Collio: Dominated by the “Ponca”, a soil of marine origin dating back millions of years. It is composed of sandstone with alternating layers of marl. Attems cultivates Sauvignon Blanc in the Cicinis vineyard and Ribolla Gialla for the Trebes wine.
– Izonzo: Alluvial soils characterised by sand and clay, often mixed with pebbles. This area is warmer and more humid, with poor ventilation, ideal for Chardonnay and Sauvignon Blanc. The harvest is often advanced to enhance the freshness and fruitiness of the wines.
– Manine“: The middle part of the estate. It is a flat area between Collio and Isonzo, characterised by clayey soils with good drainage. The vines grown here are Pinot Grigio and Ribolla Gialla, both renowned for their finesse and elegance.

Ribolla Gialla – Venezia Giulia IGT 2023

One of the most emblematic grapes of the region, Ribolla Gialla offers us floral and delicate aromas, but not without intensity and sensory depth, reminiscent of dried fruit. This particular Ribolla, which does not undergo maceration, presents notes of aromatic herbs, camomile and hay on the nose. On the palate, it is rich in magnolia and ripe peach aromas, resulting in a citrusy and very salty wine. It is very drinkable with a satisfying mouthfeel.