Fiegl Ribolla Gialla Macerata IGT Friuli 2020 750ML
The Ribolla di Oslavia, before being a wine, is a philosophy of life. The vineyard where we harvest the grapes for this wine is about forty-five years old and lies in one of the best areas of Oslavia, a windy ridge with optimal exposition.
In the vineyard most of the operations are done by hand, and the treatments have very low environmental impact. The mowing of the grass in the aisle is done by hand too. The grapes are gathered in cases and stemmed, and then the controlled-temperature maceration can start. During the maceration we work on the fulling, while the temperature is fixed ad 20°C. After the fermentation, with the devatting we separate the skins from the new wine.
For the maturation we choose the tonneaux, where the wine evolves for eighteen months. We opted for gravity bottling, so as to cause the wine as little trauma as possible. The sulphur dioxide is added during the pre-bottling, the wine is not filtered.
Tasting Notes:
An intense yellow color with a tendency to a golden hue. At the nose emerges notes of hay and dried flowers as well as notes that recall of mimosa. The bouquet is integrated with hints of dry fruit, propolis, and brown sugar. The tannins are elegant and, furthermore, the minerality and saltiness are well integrated on the palate.
How and When
The Ribolla Gialla is a wine that goes very well with Asian food, white meat and grilled seafood.
Serve at 12-16 °C .
The Ribolla di Oslavia, before being a wine, is a philosophy of life. The vineyard where we harvest the grapes for this wine is about forty-five years old and lies in one of the best areas of Oslavia, a windy ridge with optimal exposition.
In the vineyard most of the operations are done by hand, and the treatments have very low environmental impact. The mowing of the grass in the aisle is done by hand too. The grapes are gathered in cases and stemmed, and then the controlled-temperature maceration can start. During the maceration we work on the fulling, while the temperature is fixed ad 20°C. After the fermentation, with the devatting we separate the skins from the new wine.
For the maturation we choose the tonneaux, where the wine evolves for eighteen months. We opted for gravity bottling, so as to cause the wine as little trauma as possible. The sulphur dioxide is added during the pre-bottling, the wine is not filtered.
Tasting Notes:
An intense yellow color with a tendency to a golden hue. At the nose emerges notes of hay and dried flowers as well as notes that recall of mimosa. The bouquet is integrated with hints of dry fruit, propolis, and brown sugar. The tannins are elegant and, furthermore, the minerality and saltiness are well integrated on the palate.
How and When
The Ribolla Gialla is a wine that goes very well with Asian food, white meat and grilled seafood.
Serve at 12-16 °C .
The Ribolla di Oslavia, before being a wine, is a philosophy of life. The vineyard where we harvest the grapes for this wine is about forty-five years old and lies in one of the best areas of Oslavia, a windy ridge with optimal exposition.
In the vineyard most of the operations are done by hand, and the treatments have very low environmental impact. The mowing of the grass in the aisle is done by hand too. The grapes are gathered in cases and stemmed, and then the controlled-temperature maceration can start. During the maceration we work on the fulling, while the temperature is fixed ad 20°C. After the fermentation, with the devatting we separate the skins from the new wine.
For the maturation we choose the tonneaux, where the wine evolves for eighteen months. We opted for gravity bottling, so as to cause the wine as little trauma as possible. The sulphur dioxide is added during the pre-bottling, the wine is not filtered.
Tasting Notes:
An intense yellow color with a tendency to a golden hue. At the nose emerges notes of hay and dried flowers as well as notes that recall of mimosa. The bouquet is integrated with hints of dry fruit, propolis, and brown sugar. The tannins are elegant and, furthermore, the minerality and saltiness are well integrated on the palate.
How and When
The Ribolla Gialla is a wine that goes very well with Asian food, white meat and grilled seafood.
Serve at 12-16 °C .