Ribolla Gialla

2016|Igt Venezia Giulia

Wine type: white
Grapes: Ribolla Gialla 100%
Commune of production: San Floriano del Collio
Growing area: Collio Goriziano
Total annual production: 5,000 bottles
VINEYARD
Soil profile: eocene-era stratified marl and sandstone
Training system: double-arched cane and Guyot
Vineyard density: 5,000-6,000 vines per hectare
Average age of vines in full production: 20 years
Crop yield per hectare: 5,000 kg.
Harvest period: first ten days of October hand harvesting

VINIFICATION
De-stemming-crushing
Chilled maceration on the skins:
ca. 8-10° C for 15-25 hours
Settling:
by gravity, chilled
Fermentation vesssel:
stainless steel fermenters
Fermentation temperature:
16-20° C
Yeast:
cultured
Malolactiic fermentation:
 100%
Maturation:
7  months sur lie
Clarification:
gravity settling in stainess steel
Bottling:
2017/07/15
Bottle-ageing:
7 months
Release:
15 months after harvest

Optimum maturity in: 4 years
Maximum cellaring capacity: 7 years

Alcohol Total acidity pH
2016  14,03% vol.  5,85 g/l  3,27
2015  13,00 %vol  5,63 g/l  3,21
2014  13,00 % vol.  5,94 g/l  3,41
2013  13,00 % vol.  5,60 g/l  3,31
2012  13,11 % vol.  5,49 g/l  3,25
2011  13,00 % vol  5,45 g/l  3,19
2010  13,50% vol.
 6,14 g/l  3,38
2009  14,00% vol.  5,32 g/l  3,22
2008  13,50 % vol.
 4,8 g/l
 3,36
2007  13,00 % vol.
 4,72 g/l  3,26