Colmello di Grotta
Collio Ribolla Gialla 2021
| Denomination | DOC Collio Goriziano Ribolla Gialla |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Ribolla Gialla |
- Name and vintage: Collio DOC Ribolla Gialla 2021 organic, still white wine
- Vinification: Maceration on the skins for 7–12 days in stainless steel at 18–20 °C
- Aroma: Intense bouquet with clear and enveloping floral and fruity notes
- Taste: Fresh, dry and structured, with long persistence and a dry, sugar-free finish
- Origin: Farra d’Isonzo, 110 metres; soils of Eocene marl and sandstone, 20-year-old vines
Description
What kind of wine it is
Collio Ribolla Gialla by Colmello di Grotta is an organic white wine with a Denomination of Controlled Origin from Friuli-Venezia Giulia, fermented in stainless steel with skin maceration. Made entirely from Ribolla Gialla grapes, it presents in the glass with a clear, bright straw yellow hue. On the nose, it reveals an intense aromatic profile, rich in well-defined floral and fruity notes. On the palate, it is fresh and structured, with a long-lasting flavour and a dry, clean finish.
Where it comes from
The grapes ripen in the heart of Collio, within the municipality of Farra d’Isonzo. The vineyards, trained using the Guyot system, are located at one hundred and ten metres above sea level on soils composed of marl and sandstone. This specific soil composition helps to create a tense and precise sip. The environmental conditions of the area give the wine a solid structure, emphasising a marked territorial character.
How it is produced
Production begins with manual harvesting around mid-September. In the winery, fermentation takes place in stainless steel tanks at a controlled temperature. An essential step is the skin maceration for a period ranging from seven to twelve days. This extractive contact gives the wine excellent fullness of flavour and remarkable aromatic expressiveness.
History and Curiosities
Produced since 2004, Colmello di Grotta's Ribolla Gialla expresses the pure essence of Farra d’Isonzo. This Collio DOC label is made from organic grapes grown on Eocene marl and sandstone. The meticulous manual harvest in September precedes the winery's distinctive feature: a skin maceration at controlled temperature in steel. This process enhances the aromatic intensity of the fruit, making this fine still organic white an authentic territorial benchmark for those seeking a fresh, dry, structured and very persistent sip.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
| Name | Colmello di Grotta Collio Ribolla Gialla 2021 |
|---|---|
| Type | White organic still |
| Denomination | Collio DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Ribolla Gialla |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Colmello di Grotta |
| Story | History and Curiosities Produced since 2004, Colmello di Grotta's Ribolla Gialla expresses the pure essence of Farra d’Isonzo. This Collio DOC label is made from organic grapes grown on Eocene marl and sandstone. The meticulous manual harvest in September precedes the winery's distinctive feature: a skin maceration at controlled temperature in steel. This process enhances the aromatic intensity of the fruit, making this fine still organic white an authentic territorial benchmark for those seeking a fresh, dry, structured and very persistent sip. |
| Origin | Farra d’Isonzo (Gorizia) |
| Climate | Altitude: 110 m a.s.l. |
| Soil composition | Marls and sandstones of Eocene origin |
| Cultivation system | Spalliera Guyot |
| Harvest | Second ten days of September, manual harvest |
| Fermentation temperature | 18–20 °C |
| Fermentation | 7–12 days |
| Production technique | Skin contact maceration |
| Wine making | Fermentation and skin maceration on the skins for 7–12 days in stainless steel tanks at 18–20 °C, with the use of selected yeasts. |
| Allergens | Contains sulphites |