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:

25-30 (80-100 feet) above sea level

Vine density:

1,820 vines per acre

Yield:

3.24 tons 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