Damijan's Ribolla Gialla is THE Ribolla Gialla!
Ribolla Gialla is the main vine of Friulian viticulture and to fully express its peculiarities it is essential to also exploit the skin, with a long maceration; Damijan Podversic knows this well and his ribolla ferments in contact with the skins for about 3 months in conical oak vats for 60 – 90 days. Once the maceration is finished, it is aged in 20 or 30 hl barrels for 3 years and refined in the bottle for 1 year.
Only in this way can we make the most of this vine and Damijan was one of the pioneers of this type of winemaking.
Damijan's Ribolla Gialla is hidden on the nose and needs time before opening up on an aromatic range that goes from dried fruit to spice, with also fresh notes of flowers and white fruit; on the palate it emerges in all its juiciness, a full and full-bodied wine, with an elegant tannin that gives depth and evolutionary potential.
An engaging wine, a splendid expression of a grape variety and a terroir.
The wine's own sediments present in the bottle preserve and protect it.
