Damijan Podversic Ribolla Gialla Riserva IGT Friuli 2010 750ML
Vinification: Picked berry by berry the last day of the harvest, 20/10/2010. After the rain of the first week in October the temperatures dropped down allowing the grapes to conclude it’s cycle and forming botrytis cinerea.
The maceration begin in big barrels of oak for 60 to 90 days. Finished the fermentation it gets aged in 20 hl barrels for 6 years and rest for 4 year in the bottles.
Tasting Notes:
The liquid crunchiness. The secret of her beauty doesn’t instantly bloom by the nose, where she hides herself, but it’s in the mouth where she exudes. The thick skin rich of tannins confers to the wine a unique taste: dried fruits, smooth tannins and a long, persistent, mineral ending. After a sip we get the perception of crunching the wine.
Friulano: How and When
The presence of sediments is essential to keep the wine alive and to conserve it.
We recommend to serve the wine with service temperature at 15°C (59°F).
Vinification: Picked berry by berry the last day of the harvest, 20/10/2010. After the rain of the first week in October the temperatures dropped down allowing the grapes to conclude it’s cycle and forming botrytis cinerea.
The maceration begin in big barrels of oak for 60 to 90 days. Finished the fermentation it gets aged in 20 hl barrels for 6 years and rest for 4 year in the bottles.
Tasting Notes:
The liquid crunchiness. The secret of her beauty doesn’t instantly bloom by the nose, where she hides herself, but it’s in the mouth where she exudes. The thick skin rich of tannins confers to the wine a unique taste: dried fruits, smooth tannins and a long, persistent, mineral ending. After a sip we get the perception of crunching the wine.
Friulano: How and When
The presence of sediments is essential to keep the wine alive and to conserve it.
We recommend to serve the wine with service temperature at 15°C (59°F).
Vinification: Picked berry by berry the last day of the harvest, 20/10/2010. After the rain of the first week in October the temperatures dropped down allowing the grapes to conclude it’s cycle and forming botrytis cinerea.
The maceration begin in big barrels of oak for 60 to 90 days. Finished the fermentation it gets aged in 20 hl barrels for 6 years and rest for 4 year in the bottles.
Tasting Notes:
The liquid crunchiness. The secret of her beauty doesn’t instantly bloom by the nose, where she hides herself, but it’s in the mouth where she exudes. The thick skin rich of tannins confers to the wine a unique taste: dried fruits, smooth tannins and a long, persistent, mineral ending. After a sip we get the perception of crunching the wine.
Friulano: How and When
The presence of sediments is essential to keep the wine alive and to conserve it.
We recommend to serve the wine with service temperature at 15°C (59°F).
Oslavia is the cradle of viticulture in the Collio, the most important wine area of the Friuli Venezia Giulia region. The history of Fiegl starts from here, with the contract of purchase of the vineyard called “Meja” by Valentino Fiegl, dating back to 1782.
The goal of the winery has always been, since the beginning, to express and to describe our territory through our wine.