Venica
Collio Ribolla Gialla L'Adelchi 2024
| 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 |
| Aging | 50% of the must ferments and matures on the lees for 5 months in large barrels (27 hl), the remainder in stainless steel. |
- Origin: 100% Ribolla Gialla, Collio (Friuli-Venezia Giulia), 2024
- Vinification technique: brief cold maceration without oxygen to preserve the aromas
- Ageing on the lees: 5 months, divided between large oak barrels and stainless steel containers
- Aromatic profile: hints of wildflowers, acacia, apple, citrus, with woodland and mineral notes
- Taste and pairings: dry, citrusy, lively acidity; ideal with raw seafood and fish
Description
What kind of wine it is
Collio Ribolla Gialla L’Adelchi by Venica & Venica is a still white wine that precisely expresses the character of Friuli. Made from Ribolla Gialla grapes, it reveals a pleasant and delicate aromatic profile. On the nose, there are hints of wildflowers, acacia and broom, intertwined with notes of apple, citrus and nuances of undergrowth. On the palate, it is dry and citrusy, supported by a lively acidity that ensures a slender and vibrant structure. The sip finishes with a marked mineral imprint, offering a long and savoury finish.
Where it comes from
This wine originates from the hills of Dolegna del Collio, in a historically renowned area. The vines sink their roots into the ponca, a typical formation of marl and sandstone that gives a clear territorial identity. The name is a tribute to grandfather Adelchi, the winemaker who passed on his profound experience to the Venica & Venica family. The synergy between the Collio’s pedoclimatic conditions and the geology of the soil favours a refined and aromatic profile, enhancing the verticality and elegance of the sip.
How it is produced
After destemming, the grapes undergo a brief cold maceration in containers protected from oxygen, an ideal technique for preserving primary aromas. Fermentation and ageing on the lees for five months take place in different containers: part rests in large oak barrels to acquire delicate structural nuances, while the remainder matures in stainless steel to maintain the varietal tension intact. The process concludes with blending and bottling, ensuring great expressive precision.
History and Curiosities
This Ribolla Gialla L’Adelchi is a heartfelt tribute to the grandfather who, for sixty years, tended the historic vineyards of Collio with patience and expertise. The Venica family, proud winemakers since 1930, encapsulate the authentic identity of the ponca soils in this label. Thanks to skilful ageing between large oak barrels and steel, the wine offers a vibrant sip with delicate hints of acacia and chestnut. An elegant expression, characterised by a distinctive marine savouriness, which magnificently celebrates a centuries-old tradition.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1930
- Oenologist: Gianni Venica, Francesco La Coppola
- Bottles produced: 350.000
- Hectares: 40
| Name | Venica Collio Ribolla Gialla L'Adelchi 2024 |
|---|---|
| Type | White green still |
| Denomination | Collio DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Ribolla Gialla |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Venica |
| Story | History and Curiosities This Ribolla Gialla L’Adelchi is a heartfelt tribute to the grandfather who, for sixty years, tended the historic vineyards of Collio with patience and expertise. The Venica family, proud winemakers since 1930, encapsulate the authentic identity of the ponca soils in this label. Thanks to skilful ageing between large oak barrels and steel, the wine offers a vibrant sip with delicate hints of acacia and chestnut. An elegant expression, characterised by a distinctive marine savouriness, which magnificently celebrates a centuries-old tradition. |
| Origin | Colline del Collio, Dolegna del Collio (Friuli-Venezia Giulia, Italia) |
| Soil composition | Marl and sandstone soils (ponca) |
| Fermentation | 5 months |
| Production technique | Destemmed grapes, short maceration in oxygen-protected containers; fermentation and ageing on the lees for 5 months in large oak barrels and partly in steel, then bottled after maturation. |
| Wine making | The destemmed grapes are macerated for 6 to 8 hours at 8 0 °C in containers protected from oxygen; part of the must ferments and matures on the lees for 5 months in large barrels, the rest in stainless steel, then it is bottled after maturation. |
| Aging | 50% of the must ferments and matures on the lees for 5 months in large barrels (27 hl), the remainder in stainless steel. |
| Total acidity | 6.5 gr/L |
| Allergens | Contains sulphites |