GRAPES: RIBOLLA GIALLA
SKIN CONTACT: 22 DAYS
REGION: FRIULI VENEZIA GIULIA, ITALY
Vinification method: Borders are blurred in the region of Friuli Venezia Giulia, a region famed for its white (and orange) wines located in the most northeast corner of Italy. The region shares borders (and cultural/language influence) with Slovenia and Austria. Dario works about 10 hectares of steeply terraced clay-limestone soils (not far from colleagues and friends Radikon and Gravner) using organic methods. Likewise, in the cellar only wild yeast is used for fermentation.
The hand-harvested Ribolla grapes macerate on the skins for 22 days in open top wood and chestnut fermenters with indigenous yeast. Matured for 20 months on the lees in barriques, then 3 months in stainless steel before being bottled with no fining, filtration and only minimal added SO2
Tasting notes: full-bodied, dried apricot, orange peel, saffron, balsamic, sage
Pairings: gnocchi with prosciutto, wild mushrooms, and white truffle
Mix and match 3, 6 or 12 bottles!
