Ribolla Gialla 2002

The yellow Ribolla is an historic 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, from the 25th of September to the 15th of October.

Wine-making: After taking off the grape stalks, the grape is put in oak vats, where the maceration is held without temperature control and with the natural yeasts which were already on the skin of the berries. Maceration goes on until the sugars are exhausted (more than 30 days).

Cask aging: After 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 this process no type of chemical preservative is added to the wine.

Racking in bottles: Racking was made without any filtration or clarification, in October 2005, in bottles of 1,00 l and 0,50 l, with no preservatives added. Sulphur dioxide traces in our wines are produced during fermentation by an all-natural process.

ORGANOLEPTIC DESCRIPTION:

Colour: intense yellow with ancient gold and coppery nuances, a bit veiled in the glass.

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

Taste: strong. mineral with almond undernotes and a light tannic note, which is typical for this grape. In the aftertaste, very persistent sweet sensations of dried flowers.

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