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Wine
name: |
Ribolla gialla di Oslavia
Collio d.o.c. |
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Vintage: |
harvest 2003 |
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Area of production: |
Friuli Venezia Giulia, Doc Collio
Oslavia, San Mauro |
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Soil composition: |
Sandstone marl |
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Production: |
5500 Kg/Ha |
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Density
system: |
4500-5000 plants/Hectare (Guyot) |
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Historical note: |
At the beginning of the century the filtered wines
of Ribolla were very much appreciated in the Austro-Hungarian Empire.
Still to our days this superb product is universally appreciated.
This wine surely original of
Friuli, being documented before 1300. It is now the more widespread
vine on the eocenic hills around Gorizia and Udine. |
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Bunch: |
The small to medium sized bunch
is cylindrical, sufficiently compact and rarely winged. The grape is
medium-to-large in size with a thick, pruinose skin and two
pear-shape, medium large grape seeds. |
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Vinification: |
The vinification can proceed
with a brief contact with the dregs for 8 hours; gentle pressing and
cold washing of the must; partly (50%) in wood fermented (500 l) and
partly (50%) in stainless steel cisterns; fermentation at controlled
temperature (18°C); refinement on yeast 8 months; maturation in bottle
for 6 months. |
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Wine: |
The wine
has a pale strawy colour with greenish tints in the reflections; it is
dry, light and refreshing, full-bodied. With a fine and classy nose
and predominant floral hints of acacia, this wine is supple and smooth
at the palate with suggestions of ripe fruit, saline with a very mild
acidity; good lingering finish. |
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Food matchings: |
Ribolla gialla goes well with
cold hors-d’oeuvre,with sour lemon-sauces, with soups, especially with
veloutés, and fish dishes with sauce. |
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Alcohol: |
12,90% vol. |
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Acidity: |
5,20 g/l |
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Residual
sugar: |
1,96 g/l |
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To be served: |
10-12°C |
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