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The ribolla gialla is one of Friuli’s
pre-eminent native grape varieties, like tocai friulano,
malvasia istriana, picolit, refosco and others. Its traditional
home is in the eastern strip of hills in Friuli. It produces
a lovely, gold-tinged straw-hued wine redolent of pineapple,
banana, and apple. Pleasantly dry in the mouth, its rich,
warm flavors carry through to an impressively lengthy
finish with a vein of toasted hazlenut.
The vineyards are located near the Slovenian border
in the foothills of eastern Friuli, where the soils
are sandy marl and fairly water-retentive. The vines
are trained a cappuccina, a double-cordon, high-trained
form of Guyot.
The grapes are picked completely by hand, usually at
the end of September.
As soon as the grapes arrive at the cellar, the clusters
are de-stemmed and pressed, then given an overnight
cool settling to separate out the solids. The following
day the clear must is pumped into stainless steel tanks
and inoculated with selected yeast strains.
Following fermentation, the wine is racked into stainless
steel, where it remains anaerobically sur lies, on the
spent yeast cells, with regular pumpovers.
Total production: 500 cases.
Alcohol: 13%
Total acidity: 5,6 gr/li
pH: 3.34
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