Discover the exquisite taste of Piera 1899 'Terre Magre' Ribolla Gialla, showcasing a straw-yellow colour in the glass with subtle green undertones. Experience the delicate floral aroma of white rose, gentian, and acacia, complemented by fruity notes of white peach, apple, and pear. Its refreshing acidity makes it perfect for pairing with a variety of dishes, including white meats, fish, vegetables, and pasta.

About the Producer

Beginning in 1899, at the Padua estate, Piera’s story has been passed down through the family from generation to generation, from father to daughter, unusual people taking turns to break through new frontiers, time and again.

Founded by her grandfather Giovanni, developed by her father Mario, Piera 1899 owes its reputation both in Italy and abroad to Piera Martellozzo who has given her name and, for over twenty-five years, her leadership to it with determination and gentleness.

The recognised quality of Piera 1899 wines is the result of everyday hard work founded on respect for the land and its traditions nurtured by an innate propensity for innovation. It is a commitment which takes the form of maximum process and wine making choice sustainability aimed at minimum environmental impact.

Professionalism, responsibility and openness to the new: these are the values which inspire Piera Martellozzo. Expanding her working group, she has built a cohesive team of trained professionals with whom she shares her drive for quality and respect for the environment she works in.

Vineyard and Winery

The Ribolla Gialla grape is not very widely grown outside this region, perhaps the reason is its love of the marly soil found in Friuli Colli Orientali and across the border in Slovenia. The vines for this wine are trained on the Guyot system with medium planting density. Harvest is carried out by hand at the end of September.

Once crushed, they are gently pressed and fermented with selected yeasts at under controlled temperature for about 15-20 days. The wine remains on fine sediments for at least six months in order to gain more aromatic complexity.