WINE PRODUCER IN COLLIO

OSLAVIA & RIBOLLA

 RIBOLLA GIALLA FROM OSLAVIA

Time goes by, but Ribolla remains: there is a unique bond between Oslavia and Ribolla, maybe the true link of a territory which for centuries has seen violent human sequences of events run by...

The great casks which departed Oslavia on nineteenth century horse-drawn carriages on uncertain roads, to finally reach the important tables of Europe. It was on these hills that the French and German grape varieties arrived to enrich the fruits destined for the Austrian Empire. Human folly caused these hills of Oslavia to be named “The Hills of Death”, where it seemed nothing was able to be grown. 

Maybe in a bomb crater or maybe along a First World War trench that Ribolla Gialla was saved. The farmers of Oslavia defended and replanted it, because they knew that this marl clay, poor, flaky soil, which crumbles in the hand, was just what Ribolla prefers to get the best out of itself.

Firstly, Ribolla is a beautifully rich fruit, with a juicy pulp, and thick golden skin. The farmers knew how to appreciate its abundance, the grape which did not become the wine of noblemen and was not influenced by the happenings at the cross-roads of many European by-ways: this was “our” Ribolla.

This tight bond, this deep knowledge of the vine, precisely in Oslavia, where it was understood that the “treasure” of Ribolla Gialla was hidden beneath its skin. The hot maceration process of the skins reconnects the history, and once again, extracts the very best of a grape which is appreciated for the colour of the wine produced.

 

As children we used to harvest with a sickle which our parents bought us from St. Andrew's Fair. The grapes we awaited with most yearning were the Ribolla Gialla, with its large, tasty berries, and were wonderful to eat. I remember we used to pick these bunches with the same enthusiasm we picked the first May cherries

 

Silvan Primosic

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THE ASSOCIATION

 

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The earth, above all, has the biggest importance for this grape. The marl clay, poor soil is essential for the Ribolla Gialla.

 

Dario Prinčič, Dario Prinčič Wineries

The friends and producers of Oslavia speak of Ribolla Gialla:

There is always a certain attention paid to Ribolla: it is not just any grape variety, but is part of our soul.

 

Robert Fiegl, Fiegl Wineries

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It needs the sun most importantly: it absorbs the sun, it is coloured by the sun: upon maturing it does not remain gold, but it becomes a splendid amber tone.

 

Nicolò Bensa, La Castellada Winery

 

It leaves you to reflect, because it's not only that you have to make-do, not to throw anything away and to exploit everything less good; it is something more significant, as the best is achieved from the rejected material, a most prestigious product. Ribolla gives us this splendour.

 

Stanko Radikon,  Radikon Winery

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Ribolla Gialla is not adaptable to every climate: we can see this in Oslavia. It prefers the highest positions, and above all, the marl clay soil. If you take care of it, second-guess its needs, then it will repay you with exceptional quality.

 

Franco Sosol, Il Carpino Wineries

 

 

To discover more: www.ribolladioslavia.it

PRIMOSIC

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Madonnina d'Oslavia 3
34170 - Oslavia - Gorizia
ITALIA

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Tel +39 0481 53 51 53,
Fax +39 0481 53 67 05

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info@primosic.com

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PRIMOSIC SRL, Loc.Madonnina d’Oslavia, 3, 34070 Oslavia-Gorizia (GO) Italia, CF/PIVA IT 00471290312, REGISTORO IMPRESE DI GORIZIA, REA GO-54427 del 14/05/1992, capitale sociale 20.000 Euro


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