Friuli Venezia Giulia, Collio
|Organic & Biodynamic||
|Food & Wine Matching||
Aged Cheese, Anchovies, Backed Johndory or Seabream, Beef Carpaccio, Blue Cheese, Bluefin Tuna Tartar, Burrata cheese Mozzarella, Creamy Cheese, cured meat, Fisch Chevice, Fish, Fish Carpaccio, Fried Fish, Gorgonzola, Grilled Fish, Japanese cuisine, Lamb, Lean fish, Light Blue Cheese, Light smoked Fish, Meats, Mushrooms, Pasta, Pasta with seafood, Pork, Poultry, Sausages, Seafood, Shellfish, Soups, Steamed Seebass, Typical Italian Pasta e Fagioli soup (Pasta and Beans), Veal, Vegetable Dishes, Vitello Tonnato (veal with tuna sauce), White Meats, Duck, Meditation, Roast
Ribolla Gialla 2010 Igt Venezia Giulia Limited Edition – Damijan Podversic
Organoleptic description: The liquid crunchiness. The secret of her beauty doesn’t instantly bloom by the nose, where she hides herself, but it’s in the mouth where she exudes. The thick skin rich of tannins confers to the wine a unique taste: dried fruits, smooth tannins and a long, persistent, mineral ending. After a sip we get the perception of crunching the wine.
The presence of sedements is essential to keep the wine alive and to conserve it.
Harvest: Picked berry by berry the last day of the harvest, 20/10/2010. After the rain of the first week in October the temperatures dropped down allowing the grapes to conclude its cycle and forming botrytis cinerea.
Vinification: The maceration begin in big barrels of oak for 60 to 90 days. Finished the fermentation it gets aged in 20 hl barrels for 6 years and rest for 4 year in the bottles.
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