About this wine
Vineyard and terroir
Ribolla Gialla has long been cultivated from Collio Goriziano to Brda in Slovenia and performs particularly well on poor marl soils. In the Capriva subzone it was historically called Ribolla di Capriva. The hilly vineyard soils are Eocene marl, the vines are trained to bilateral Guyot and the yield is 75 q/ha.
Grapes
100% Ribolla Gialla.
Vinification
As the last white variety to be gathered, the grapes are picked manually in the final decade of September. Low-temperature vinification preserves the delicate aromas; fermentation lasts 10–12 days in stainless-steel tanks at 15 °C.
Ageing
Five months in stainless steel followed by at least two months in bottle.
Technical data
The 2020 wine has 13.00% alcohol, 5.25 g/L total acidity and 1.60 g/L residual sugar.
Tasting profile
Straw yellow with golden highlights. The fresh bouquet combines hazelnut nuances with blooming field flowers. Floral notes return on the palate, supported by a long, refreshing line of acidity.
Serving and pairing
Serve at 11 °C. Suitable as an aperitif and particularly well matched with shellfish and raw fish.
Label / history
The first vintage was produced in 1981. The historic local name Ribolla di Capriva connects the wine to the Capriva subzone.
