The Ribolla Gialla from the Teresa Raiz winery
The Ribolla Gialla is an autochthonous wine from Friuli Venezia Giulia known since the Middle Ages but that only recently, it has got the attention it deserves. Today it is one of the most wanted wines on the market. The Ribolla Gialla from the Teresa Raiz winery is produced with 100% Ribolla Gialla grapes, grown between Rosazzo and Prepotto in the province of Udine.
THE WINEMAKING
After the manual harvest, only the selected grapes are brought to the cellar for winemaking. Winemaking that is done in white with static settling of 36 hours. The must then ferments in steel tanks at a controlled temperature of 18 ° C. The wine ages for about 6 months on the lees always in steel and after assembly and bottling, it is left to rest for a few more months in the cellar before being placed on the market.
Tasting the wine of the winery
Straw yellow. The aroma is delicate and persistent with pleasant hints of apple that intertwine well with lemon notes which in turn leave room for floral puffs. Fresh and harmonious on the palate well structured, with a good minerality. Persistent.
FOOD PAIRINGS
it goes well with fish and soups. Must try with chowder.
THE AWARDS
2020
– Luca Maroni 91/100
2013
– Robert Parker 85/100
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| Aging | 6 months in stainless steel vats followed by few months in bottle |
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