FORMAT: 0.75L
GRAPE VARIETY: 100% RIBOLLA GIALLA
VINTAGE: 2020
LOCATION: VENICE GIULIA - ITALY
ALCOHOL CONTENT: 12.5%VOL
| Ribolla Gialla Friulana is one of the typical varieties of the area, it is a wine characterized by a straw yellow color and a floral, ethereal, very delicate scent. For its freshness and marked acidity, Ribolla Gialla is a wine also suitable as an aperitif. |
VINIFICATION:
The must obtained from the soft pressing of the grapes is left to decant for 24-48 hours. Alcoholic fermentation then begins on the clear must, conducted at 15°C for 20 days. The vinification is carried out in steel containers, keeping the wines at low temperatures, thus avoiding malolactic fermentation. After fermentation, the wine rests for 4 months on the noble lees which are frequently put into suspension.
TASTING NOTES:
Straw yellow in color, green reflections. The bouquet is very fine; scents of alpine flowers and Williams pear give way to sensations of sap and a hint of white blackberry. The great flavor of this wine enhances every sip, with a spicy acidity and an almost salty finish that make it extremely versatile in culinary pairing.
CLIMATE TREND:
Winter 2020 was very balanced, without ever reaching excessively low temperatures. A mild March suggested a possible early start of budding, with the soil warming up rapidly, stimulating vegetative recovery. Ribolla Gialla, a late Friulian variety, was the last white grape to bud in mid-April. The rather dry months of May and April allowed the young shoots to develop gently. The alluvial plains planted with Ribolla Gialla reached full bloom in the last days of May, slightly earlier than the historical average. June was the rainiest month of the summer, but, thanks to the air currents that constantly ventilated our vineyards, the plants maintained a perfect state of health. The correct water balance in July and August, with regular rains alternating with dry periods, never excessively hot, helped maintain an ideal balance between sugars and organic acids in the ripening bunches. The Ribolla Gialla bunches destined for this wine had a crunchy skin and a pulp very rich in malic acid.