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Ribolla Gialla 2023 Igt Venezia Giulia - Attems Frescobaldi
€10.60 EUR
Unit price
€14.13 EUR/L
Elegant and with floral notes, the Ribolla Gialla from Attems, property of the Marchesi Frescobaldi, stands out for its delicate complexity, offering consistently rewarding sips. This versatile Friulian white is ready to be uncorked now, allowing its minerality and freshness to be fully appreciated.
The must obtained by pressing selected grapes is allowed to decant for 24-48 hours before alcoholic fermentation, which takes place in steel tanks. The production process ends with maturation on the fine lees in steel for 4 months. The result is a Venezia Giulia IGT where personality and refinement blend harmoniously.
Tasting Notes.: characterized by a straw yellow color and a floral, ethereal, very delicate bouquet. Because of its freshness and marked acidity, it is also a suitable wine as an aperitif. Pale straw yellow, with green reflections. The bouquet is very delicate with suggestive scents of spring shoots, daisies and dog rose. Tasting the wine, light-bodied and fine, one perceives fruity sensations of gooseberry and avocado. Characteristic, savory finish with crisp but never excessive acidity.
Pairings: Excellent as an aperitif with appetizers, vegetable flans and pies. Perfect companion also with raw fish dishes.
| Name | Attems Ribolla Gialla 2023 |
| Type | Semi still white winearomatic |
| Classification |
IGT Venezia Giulia
|
| Year | 2023 |
| Format | 0.75 l Standard |
| Country |
Italy
|
| Region | Friuli-Venezia Giulia |
| Grape varieties | 100% Ribolla Gialla |
| Location | The vineyards are located among the plains and slopes of the province of Gorizia |
| Climate | Altitude: 60 m. a.s.l. |
| Soil composition. | Soils originated from alluvial deposits from fluvial action. Rich in sand and pebbles, well draining. |
| Farming system. | Spurred cordon. |
| No. of plants per hectare | 5000 |
| Yield per hectare | 90 q. |
| Harvest | By hand, the third decade of September. |
| Fermentation temperature | 15 °C |
| Fermentation period | 20 days. |
| Vinification | The must obtained from the soft pressing of the grapes is left decant for 24 to 48 hours. Begin thereafter, on must clear, the alcoholic fermentation, conducted at 15 °C for 20 days. The vinification is carried out in steel tanks, keeping the wines at low temperatures, thus avoiding the malolactic fermentation. |
| Aging | After fermentation, the wine rests for 4 months on the lees nobles that are frequently put in suspension. |
| Grade alcohol | 12.50% by volume |
| Pairing | Excellent as an aperitif with appetizers, vegetable flans and pies. Perfect companion also with raw fish dishes. |
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