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RB label was born in 1998 for Rosa Bosco’s will, a wine accomplisher, a small legend in the Friuli’s oenology world. For many years Rosetta bought the grape from vine growers, who let her grow the vineyard in accordance with her requirements. Rosetta makes wine with a specific aim: the quality without compromises.
In July 2006 Rosetta transferred the headquarter to the cellar of conti de Puppi, in Moimacco, near Cividale del Friuli. “Villa de Puppi“ is an historic farm and drives its origins in the region’s story since 1300.
Rosetta great experience and savoire faire, together with old traditions and the newest tecnologies in wine-making of “Villa de Puppi” allow to obtain the top of quality.
Ribolla Gialla 2012
  • Vineyard
    Ribolla Gialla is the most famous white autoctone Friulian variety; our grapes come enterily from hillslopes of Rosazzo.
  • Soil
    Eocene marl.
  • Winemaking
    The grapes were carefully picked by hand at the end of September. On arrival at the cellar, they were crushed under controlled temperature and atmosphere to preserve their aromas. Alcoholic fermentation was carried out in stainless steel vats at low temperatures. The wine matured on the lees for six months: part of it remained in stainless steel tanks and part fined in barriques.
  • Alcohol
    14,50°
  • Appearance
    Clear golden yellow.
  • Nose
    Fresh, very elegant with florality notes, complemented by background notes of vanilla.
  • Palate
    Well bodied, with pronounced but very well-balanced acidity. Inner-mouth florality leads into a fresh, minerally and long finish.
  • Ageing
    2-3 years.
  • Winemaker
    Marco Pecchiari, Alessio Dorigo.
Sauvignon Blanc 2011
  • Vineyard
    Hills in Manzano and Premariacco. Training system: Guyot.
  • Soil Type
    Eocene marl.
  • Variety
    Sauvignon blanc 100%.
  • Harvesting
    The finest parcels of grapes from our vineyards were selected for this wine. A hand thinning was carried out just after the veraison. The grapes were harvested by hand in august in small boxes.
  • Vinification
    Grapes were selected one by one in the cellar before destemming. The must remained in contact with the skins for few hours at low temperature and then gently squeezed. The fermentation took place in 80% new and 20% one-year-old French oak barrels where it underwent full malolactic fermentation. The wine stayed on the lees for 10 months, during this period it has been regularly stirred and then bottled.
  • Alcohol
    14,5°
  • Appearance
    Deep golden yellow.
  • Nose
    Complex and very intense, revealing distinct notes of mature peaches, exotic fruit and gardenia.
  • Palate
    Great structure, very mouthfeel and a long length. Clear sensation of cream merged with ripe tropical fruit, especially pineapple, against a background note of sweet vanilla.
  • Ageing
    Already an excellent wine but it can further develop its great potentiality if aged for 5 or more years.
  • Serving Temp
    12/14 ° C.
  • Winemaker
    Marco Pecchiari.
Blanc de Blanc
  • Vineyard
    Chardonnay from Rosazzo hills - Colli Orientali dei Friuli.
  • Soil
    Eocene marl.
  • Grape
    100% Chardonnay harvested by hand.
  • Winemaking
    After a very soft pressing, must is macereted at low temperature. Primary fermentation takes place in old barrels where wine completes the malolactic fermentation. The wine remains on the lees until tirage than it refermentes in the bottles, where it stays on the lees for at least 3 years before the final “dégorgement” as described for a classical “Méthode Champenoise”.
  • Alcohol
    12,5°
  • Appearance
    Deep straw yellow: very fine and persistent perlage.
  • Nose
    Intense, fresh, with pronounced yeast notes and green apple final flavour.
  • Palate
    Broad and soft, hints of breadcrust, then tropical fruit and mineral notes.
  • Ageing
    Very interesting from now with growth potential till 2 years after “dégorgement”
  • Enologist
    Marco Pecchiari, Alessio Dorigo.
Boscorosso
  • Vineyard
    Hills in Rosazzo and Manzano. Training system: Guyot.
  • Soil Type
    Eocene marl.
  • Variety
    100% Merlot, which we like to consider the prince of red wines.
  • Harvesting
    The grapes are harvested quite late, slightly overripe. Thinning is carried out in July: only the best grapes are selected and left on the plant.
  • Vinification
    The bunches are selected one by one before destemming, and then vinified in oak barrels. The malolactic fermentation and final maturation take place in part new, part one-year-old French oak barriques for 24 months. It was bottled in spring 2010 and then it maturated eight months in the bottle.
  • Alcohol
    14,50°
  • Appearance
    Intense ruby red.
  • Nose
    Very intense and powerful. Elegant aromas of red fruit (strawberry and fresh cherry) followed by notes of violet and pine resin with clear backdrop of spices.
  • Palate
    Very mouthfeeling, immediately warm with ripe red fruit and chocolate notes. Subtly vanillaed with sweet elegant tannins. An intense and balanced note of nutmeg and raisins in the finish and a perfect lenght. A very elegant Merlot.
  • Ageing
    An immediately appealing wine that can age in the cellar for ten years or more.
  • Serving Temp
    16/18° C.
  • Winemaker
    Alessio Dorigo e Marco Pecchiari
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