Ribolla Gialla Venezia Giulia IGT
After being carefully harvested exclusively by hand, the grapes are soft-pressed whole. They are then cold-decanted and fermented in stainless steel tanks and then aged in stainless steel. Delicate, with notes of fresh citrus and spring flowers. A classic aperitif wine in northeastern Italy, it is also excellent alongside oysters and other seafood.
Wine exported to
Canada, USA, Japan, Australia, Austria
Grape Varieties:
100% Ribolla Gialla
Fermentation container:
Stainless steel
Length of alcoholic fermentation:
Approx. 15 days
Type of yeast:
Selected yeast
Fermentation temperature:
17 °C (62.6 °F)
Malolactic fermentation:
No
Aging containers:
Stainless steel tanks
Bottling period:
April
Aging before bottling:
9 months
Closure:
Cork
Organic:
No
Vineyard location:
Gradisca d'Isonzo
Soil composition:
Calcareous, gravelly soil, rich in minerals and micro-elements.
Vine training:
Guyot
Altitude:
80-100 meters (262-378 feet) above sea level
Vine density:
1,820 vines per acre
Yield:
3 lbs per acre
Exposure:
Northeastern
Years planted:
2004-2014
Age of vines:
5-10 years old
Time of harvest:
April
Total yearly production (in bottles):
4,000
Tasting notes:
Straw yellow in color, it has a pleasant and delicate nose, recalling fresh fruit and spring flowers, with a characteristically dry, slightly citrus flavor.
Serving temperature:
Best served at 8-10 °C (46.4-50 °F).
Food pairings:
A wonderful choice for an aperitif or served alongside delicate fish, oysters and shellfish.
Aging potential:
Up to 5 years
Alcohol:
Alcohol cont.: 12 % by volume.
Winemaker:
Giovanni Bortoluzzi
