Ribolla Gialla 2004 English

The yellow Ribolla is an original grape of our homeland: because of its peculiarities, it is most indicated for maceration on the grape skins.

Vintage: only hand-made vintage in baskets, in October 2004.

Wine-making: After taking off the grape stalks, the grape is put in oak vats, where  maceration is held without temperature control or chemical yeasts adding. Grape skins must be always covered with wine: that’s why during all the fermentation the cap is punched down manually 3 – 4 times per day. At the end of the alcoholic fermentation vats are filled and the wine stays in contact with the skins thru December.

Cask aging: After the racking the wine lies in casks (25 to 35 hl capacity) for about 36 months: in the meantime more than one racking could be necessary.

During all these processes no type of chemical preservative is added to the wine.

Racking in bottles: Racking is made without any filtration or clarification, in June 2008, in bottles of 1,00 l and 0,50 l, with no preservatives added.

Analysis: Total acidity : 6.60 g/l, Alcohol: 12.51% vol, Total sulphur dioxide: 0 mg/l

ORGANOLEPTIC DESCRIPTION:

Colour: intense yellow with gold nuances

Fragrance: full, with undernotes of fruits, flowers and field spices

Taste: freshness and complexity of smell, strong and mineral with a light tannic note. In the aftertaste a sensation of spices and fruits.

We remind you that these wines must be served at the same temperature as red wines, and not kept in the refrigerator.