DOC COLLIO Grape Variety:
100% Ribolla Gialla Alcohol
Friuli Venezia Giulia, Doc Collio, Oslavia
Marl - Sandstone, “Ponca”
4500-5000 plants/hectare (Guyot)
The over ripe grapes are harvested manually and placed in crates, destemmed and placed in open vats, where fermentation begins with indigenous yeasts, without sulphur, and with frequent plunging. The must remains in contact with the skins for 24 days without temperature control. The must is then separated from the skins and placed in small wooden barrels of 500-600 litres and casks of 1500 litres to continue fermentation. The ageing on fine lees lasts 24 months during which the wine almost completes malolactic fermentation. Further ageing in bottle continues after bottling, without sterile filtration, over 12 months.
Intense golden-yellow colour. Characteristic and dry, the fragrance evokes acacia flowers, with undertones of bitter orange rind with pervasive mineral sensation. The finish is
reminiscent of apricot stone and chestnut pulp.