Ribolla Gialla 2003

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, september 16th thru 20th 2003. Early

Vintage was due to the very hot and dry weather.

Wine-making: After taking off the grape stalks, the grape is put in oak vats, where  maceration is held without temperature control or chemichal 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 fermentatio 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 the early September 2006, in bottles of 1,00 l and 0,50 l, with no preservatives added. Sulphur dioxide traces in our wines are produced during the fermentation by the yeasts. This is 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.