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Area of production
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Friuli Venezia Giulia, Doc Collio, Oslavia
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Soil composition
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Sandstone marl
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Production
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5500 Kg/Ha
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Density system
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4500-5000 plants/hectare
(Guyot)
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Bunch
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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
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The vinification starts with a 8 hours contact on the skin, gentle press and then the must is removed from the lees at low temperatures. The now clarified must ferment part in wood barrels and part in stainless steel tanks at a controlled temperature, 18° C. It will next age on yeast for 8 months, bottled and then glass ageing for other 12 months.
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Wine
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Pale straw colour; clear and dry, full-bodied. Seductive hints of acacia, ripe fruit, saline with a very mild acidity; good lingering finish.
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What we eat with it
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Pea soup with crispy bacon chips, Montasio stravecchio 24 months old cheese, Aubergine caviar with tuna fish.
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To be served
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10-12°C
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Alcohol
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12.90% vol.
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Acidity
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5.30 g/l
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Residual sugar
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1.70 g/l
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Historical note
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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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Tech sheet
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Download tech sheet (pdf) >>
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