Wine region: Friuli-Venezia Giulia
Variety: 100% ribolla gialla
Maceration: 60 – 90 days
Maturation: 3 years in barrels and 1 year in bottle.
Boris’s tip: Rebula is the queen of goriška brda and collio. Another level of great orange rebula.
Ribolla gialla – the liquid crunchiness. The secret of its beauty does not immediately bloom in the nose, where it hides, but in the mouth where it is released. The thick skin rich in tannins gives the wine a flavor all its own: from dried fruit to soft and enveloping tannins with a long and persistent mineral finish. After a sip you have the perception of chewing the wine. Immersing yourself in the glass and closing your eyes, the sensation increases: imagining walking among the rows and tasting Ribolla Gialla grain by grain.
Fermentation takes place in the presence of the skins in conical oak vats for 60 – 90 days. After maceration, it is aged in 20 or 30 hl barrels for 3 years and aged in bottle for 1 year.
The sediments present in the bottle of wine preserve and protect it.
It is recommended to serve the wine at a temperature of 15 ° C.
Pairing with food: cheese, deep fried seafood, lemon caper veal piccata, fresh salads or mussels in a white wine garlic sauce.