Primosic
Ribolla Gialla Riserva 2019
| Denomination | DOC Collio Goriziano Ribolla Gialla Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Ribolla Gialla |
| Aging | Maturation on fine lees for 12 months in 500–600 litre caratelli, followed by 6 months of bottle ageing (bottled without sterile filtration). |
- Grape variety and vintage: 100% Ribolla Gialla, Riserva 2019, Collio DOC, 13.5% vol
- Aromatic profile: Notes of acacia flowers and chinotto peel, intense golden yellow colour
- Taste and finish: Persistent minerality, finish of apricot stone and chestnut flesh
- Vinification: Fermentation in open vats with indigenous yeasts, 6 days maceration
- Awards and ageing: 93 points James Suckling; Veronelli 3 stars, 12 months on lees in small barrels
Description
What kind of wine it is
Ribolla Gialla Riserva is an intense macerated white wine produced by Primosic in Friuli-Venezia Giulia. Within the Collio Goriziano denomination, this pure expression of Ribolla Gialla stands out for its substantial and structured style. The prolonged contact with the skins defines a clear bouquet, dominated by notes of acacia flowers and chinotto peel. On the palate, it expresses an enveloping minerality, offering a persistent finish with hints of apricot stone and chestnut flesh.
Where it comes from
This wine originates in Collio, among the hills of Oslavia. The vineyards are trained using the Guyot system, with limited yields to ensure the highest quality. The vines sink their roots into the typical Ponca, a stratified soil composed of marl and sandstone that supports the entire structure of the wine. Primosic masterfully interprets the peculiarities of this soil to offer an elegant, savoury expression that reflects its territory.
How it is produced
The bunches, hand-picked at the stage of over-ripeness, ferment in open vats with the help of indigenous yeasts. The method involves a six-day skin maceration without temperature control or the addition of sulphur dioxide, aided by frequent punch-downs. The must then matures for twelve months in wooden barrels in contact with the fine lees, almost entirely completing malolactic fermentation. The production cycle ends without sterile filtration, ensuring a natural and profound maturation.
History and Curiosities
Founded in Oslavia in 1956, the Primosic winery creates a masterpiece of Collio with the 2019 vintage of its Ribolla Gialla Riserva. Made from overripe grapes hand-picked, this wine undergoes a six-day skin maceration and spontaneous fermentation with indigenous yeasts in open vats, with no added sulphur dioxide. Twelve months of ageing in small barrels and the absence of filtration enhance the enveloping minerality of this great white. Awarded 93 points by James Suckling, this bottle offers a pure and inimitable tasting experience.
Awards
-
2019
3One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
10 - 15 years
- Start up year: 1956
- Oenologist: Marko Primosic
- Bottles produced: 210.000
- Hectares: 32
Primosic's attitude is to always push the quality limits necessary to carry out a project based on zones to ascertain the characteristics of the terroir and to find the perfect match for the vines. A philosophy of life in which Primosic strives to determine its expression of wine with the characteristic balance between vine and terroir.
Today Sylvester Primosic is supported by his two sons, Boris as CFO and cellar coordinator, while Marko, managing director, oversees the export and marketing aspects. Read more
| Name | Primosic Ribolla Gialla Riserva 2019 |
|---|---|
| Type | White green still |
| Denomination | Collio DOC |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Ribolla Gialla |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Primosic |
| Story | History and Curiosities Founded in Oslavia in 1956, the Primosic winery creates a masterpiece of Collio with the 2019 vintage of its Ribolla Gialla Riserva. Made from overripe grapes hand-picked, this wine undergoes a six-day skin maceration and spontaneous fermentation with indigenous yeasts in open vats, with no added sulphur dioxide. Twelve months of ageing in small barrels and the absence of filtration enhance the enveloping minerality of this great white. Awarded 93 points by James Suckling, this bottle offers a pure and inimitable tasting experience. |
| Origin | Oslavia (Gorizia) |
| Soil composition | Marl and sandstone (Ponca) |
| Cultivation system | Guyot |
| Plants per hectare | 4500-5000 plants/hectare |
| Yield per hectare | 5500 kg/ha |
| Fermentation | 6 days |
| Production technique | Manual harvest; destemming; fermentation in open vats with indigenous yeasts (without added sulphur) with frequent punch-downs; maceration on the skins for 6 days without temperature control; maturation on the fine lees in 500-600 litre caratelli; bottling without sterile filtration. |
| Wine making | Overripe grapes harvested by hand into crates; destemming and initiation of fermentation in open vats with indigenous yeasts and without the addition of sulphur dioxide, with frequent punch-downs; maceration on the skins for 6 days without temperature control; separation from the skins and continuation of fermentation in small barrels of 500–600 litres; ageing on the fine lees for 12 months with almost complete malolactic fermentation; bottling without sterile filtration and further ageing in bottle for 6 months. |
| Aging | Maturation on fine lees for 12 months in 500–600 litre caratelli, followed by 6 months of bottle ageing (bottled without sterile filtration). |
| Total acidity | 5.4 gr/L |
| Allergens | Contains sulphites |