Name: 'Ribolla 3781' Ribolla Gialla Venezia Giulia Igt
Brand: Radikon
Price: 167 EUR
Availability: InStock

Bright orangey yellow with copper highlights. Dried fruit and spices with hints of apricot. Deep and intense, complex, persistent.

Ribolla 3781 is an orange wine is made from grapes from a parcel, named 3781, of Radikon's 2.2-hectare vineyard. The grapes do not undergo any treatment during the winemaking process; fermentation is spontaneous in contact with the skins. Aging has a significant duration, for about 4 years the wine matures in oak barrels followed by 10 years of aging in bottles without being filtered and clarified.

Ribolla 3781 is a natural orange wine from Radikon, made with grapes from plot 3781. Spontaneous fermentation on the skins and extended aging in oak barrels for 4 years, followed by 10 years in bottle without filtration or clarification, for an authentic and complex experience.

<label>Soil:</label>"Ponka" composed of compacted clay
<label>Average age of the vineyard:</label>30 years
<label>Vineyard size:</label>2.2 ha
<label>Type of planting:</label>Guyot and espalier sapling
<label>Planting density:</label>8000 vines per ha
<label>Average production per ha:</label>35 hl
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Spontaneous fermentation and maceration for 3/4 months in truncated oak vats with 3/4 manual punching down. Aging in 25 to 35 hl oak barrels for 4 years, then in bottle for 10 years. No filtration, clarification or addition of sulfur dioxide.
<label>Total sulfur:</label>5 mg/l

Ribolla Gialla Venezia Giulia Igt

Ribolla Gialla

Barrique

Bottiglia

Radikon

Friuli Venezia Giulia

Italia

Vigneti Radikon

Collio e Carso

Oslavia

Deep amber yellow. Hay, candied citrus, dried fruit, barley malt, pastry, wax, red fruits under spirits. Enveloping, full-bodied, soft, fresh, slightly acidic, fruity notes.

Ribolla Gialla is made from the grapes of the same name and was one of the first Italian orange wines, first produced in 1995 to enhance and give body to Ribolla. The vineyards are located in Oslavia on the border between Italy and Slovenia and are cultivated without the use of chemicals, vinification is done naturally using indigenous yeasts and before bottling the wine is not filtered or clarified and no sulfur dioxide is added.

Ribolla Gialla is made from the grapes of the same name and was one of the first Italian orange wines, first produced in 1995 to enhance and give body to Ribolla.

<label>Soil:</label>"Ponka" composed of compacted clay
<label>Average vineyard age:</label>30 years
<label>Estensione del vigneto:</label>2.2 ha
<label>Vine training:</label> Guyot and sapling in espalier
<label>Vine density:</label>8000 strains per hectare
<label>Average production per ha:</label>30 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in oak vats with 2-4 months maceration and carrying out malolactic fermentation. Aging in 25-35 hl oak barrels for 4 years followed by another 2 years in bottle. No clarification, filtration or addition of sulfur.
<label>Sulfur dioxide:</label>4 mg/l

Botte grande

Garnet red. Ripe red fruit, dried fruit, vegetables, spices, hints of ground coffee. Firm, persistent, slightly tannic.

Pignoli is made from only Pignolo grapes, the hand-selected clusters are fermented in oak, after maceration that lasts up to 4 months the wine is left to age for about 10 years, 5 of which are in used barriques and another 5 in bottles.
The Pignolo grape variety owes its name to the very small, compact bunch with a shape reminiscent of a pine cone. Some documents from the 12th century report that the city of Udine used Pignolo wine as a welcome gift for influential people. Around 1950 Pignolo was almost extinct; it was rescued and and rediscovered thanks to the cultivation of the monks of Rosazzo Abbey. It is very sensitive to high temperatures but needs warmth to reach full maturity, and is not very resistant to powdery mildew and phylloxera, but in spite of this there are still some plants without American grafting.

Pignoli is made from only Pignolo grapes, the hand-selected clusters are fermented in oak, after maceration that lasts up to 4 months the wine is left to age for about 10 years, 5 of which are in used barriques and another 5 in bottles.
The Pignolo grape variety owes its name to the very small, compact bunch with a shape reminiscent of a pine cone.

<label>Soil:</label>"Ponka" composed of compacted clay
<label>Average vineyard age:</label>18 years old
<label>Estensione del vigneto:</label>0.5 ha
<label>Vine training:</label>Espalier sapling
<label>Vine density:</label>7000 strains per hectare
<label>Average production per ha:</label>35 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in oak vats with 3-4 months maceration. Aging in used barriques for 5 years followed by another 5 years or so of bottle aging (depending on vintage). No clarification, filtration or addition of sulfur.
<label>Sulfur dioxide:</label>na

Venezia Giulia Rosso Igt

Pignolo

Deep amber yellow. Hemp, incense, exotic fruit, citrus marmalade, spices, honey notes, resin. Firm, balsamic notes, saline.

Oslavje is an orange wine and takes its name from Oslavia, a district of the city of Gorizia, where the winery is located. The wine is made from Chardonnay, Sauvignon and Pinot Grigio grapes, grown organically without the use of chemicals, which are left to macerate for a very long time and ferment slowly before aging for six years.

<label>Soil:</label>"Ponka" composed of compacted clay
<label>Average vineyard age:</label>30 years
<label>Estensione del vigneto:</label>1.2 ha
<label>Vine training:</label>Single and double Guyot
<label>Vine density:</label>8000 strains per hectare
<label>Average production per ha:</label>35 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in oak vats with 2-4 months maceration and carrying out malolactic fermentation. Aging in 25-35 hl oak barrels for 4 years followed by another 2 years in bottle. No clarification, filtration or addition of sulfur.
<label>Sulfur dioxide:</label>4 mg/l

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'Ribolla 3781' Ribolla Gialla Venezia Giulia Igt 2009

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