Villa Russiz
Ribolla Gialla 2024
| Denomination | DOC Colli Orientali del Friuli Ribolla Gialla |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Ribolla Gialla |
| Aging | Ageing on the fine lees in stainless steel for at least 6–8 months (sur lie); bottled approximately 8–9 months after the harvest (with a further period of bottle ageing for around 2 months). |
- Grape variety and style: Still white wine from Ribolla Gialla grapes, dry, light and fresh
- Aromas and taste: Notes of acacia, pale flowers, green apple and citrus; savoury and crisp finish
- Collio Origin: Grapes from Capriva del Friuli, south-facing hills on marly soils
- Winemaking: Gentle pressing, cold maceration for 1-2 days, fermentation at 16°C
- Serving: Maturation on the lees for 6-8 months, 13% vol. Serve at 8-12°C with sushi and fish
Description
What kind of wine it is
Villa Russiz Ribolla Gialla is a still white wine that perfectly expresses the characteristics of the Collio region in Friuli Venezia Giulia. To the eye, it presents a straw-yellow colour, enlivened by greenish highlights. The aromatic profile opens with fragrant floral and fruity notes, including clear hints of acacia and citrus fruits. On the palate, it is dry and dynamic, distinguished by an elegant texture and a marked freshness that leads to a citrusy, savoury and extremely clean finish, thanks to fermentation and ageing in stainless steel.
Where it comes from
The grapes are grown in the Capriva del Friuli area, in the heart of the Collio. The vineyards benefit from a southern exposure, which is essential to ensure the full and even ripening of the bunches. The terroir is characterised by an entirely marly soil, a factor that gives the wine its typically dry and defined character. This specific microclimate allows the Ribolla Gialla to keep its natural vivacity intact, ensuring a linear and high-character expression on the palate.
How it is produced
Manual harvesting takes place in the early morning hours of September to pick the bunches at full maturity. Vinification begins with a soft pressing of the whole grapes, followed by destemming and a brief cold maceration. The free-run juice ferments in temperature-controlled stainless steel tanks using indigenous yeasts, without undergoing malolactic fermentation. The process concludes with ageing on the fine lees in steel for at least six months, a technique that results in a precise wine with a lean and slender structure.
History and interesting facts
Founded in 1868 in Capriva del Friuli, the historic Villa Russiz estate expresses the pure essence of Collio through this pure Ribolla Gialla. Thanks to the manual harvesting of the bunches during the cool September mornings, the winery preserves the delicate varietal aromas of the grapes intact. The slow fermentation at 16 °C and the meticulous ageing on the fine lees in steel for at least six months bestow a rare elegance upon the wine, bearing witness to a Friulian oenological heritage celebrated over time by authoritative guides such as Gambero Rosso, Bibenda and Veronelli.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1868
- Oenologist: Fabijan Muzic, Giorgio Bertossi
- Bottles produced: 250.000
- Hectares: 45
Théodore de La Tour was the first to understand the essence that made Collio wines great worldwide. Here, the extraordinary microclimate can offer the maximum benefits in the encounter between the cool winds of the Julian Alps and the sea breezes of the nearby Adriatic, and both softened in the perfectly exposed hills of Capriva del Friuli.
Therefore, this gave rise to what is still today the fundamental basis of Villa Russiz: new varieties best suited to the territory and capable of developing quality at the highest levels, a marvellous cellar with large vaults that is entirely underground, and a passion and constant commitment to attention to detail from the vineyard, to the wine factory, to the bottle.
Villa Russiz was and still is a symbol of generosity and sentiment. The sentiment of Elvine Ritter who, after the death of her husband in 1894, continued the count's commitment until she was overwhelmed by the events of the First World War and decided to leave the estate. Later, the generosity of the noblewoman Adele Cerruti took the form of vital help and support for children, which continues to this day, with the configuration of Villa Russiz into a non-profit organisation. The meticulous passion for viticulture is more alive today than ever at Villa Russiz, in the 94 hectares that make up the estate, 30 of which are given over to vineyards, with particular attention to keeping the number of vines per hectare between 4,500 and 7,000, thus guaranteeing grapes of great concentration. The wines of Villa Russiz are all part of the Collio DOCG, as are the three crus: Sauvignon de La Tour, Graf de La Tour and Grafin de La Tour. These three crus are the company's flagship for a modern quest for maximum quality, a coherent path of development and for creating great wines of international standing. Read more
| Name | Villa Russiz Ribolla Gialla 2024 |
|---|---|
| Type | White still |
| Denomination | Colli Orientali del Friuli DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Ribolla Gialla |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Villa Russiz |
| Story | History and interesting facts Founded in 1868 in Capriva del Friuli, the historic Villa Russiz estate expresses the pure essence of Collio through this pure Ribolla Gialla. Thanks to the manual harvesting of the bunches during the cool September mornings, the winery preserves the delicate varietal aromas of the grapes intact. The slow fermentation at 16 °C and the meticulous ageing on the fine lees in steel for at least six months bestow a rare elegance upon the wine, bearing witness to a Friulian oenological heritage celebrated over time by authoritative guides such as Gambero Rosso, Bibenda and Veronelli. |
| Origin | Capriva del Friuli, Gorizia |
| Soil composition | Entirely marly soil |
| Cultivation system | Double arched cane (cappuccina) and Guyot |
| Plants per hectare | 4,500–5,000 |
| Harvest | September (first ten days) |
| Fermentation temperature | 16 degrees Celsius |
| Production technique | Soft pressing of whole grapes, destemming and cold maceration for 1–2 days; fermentation in temperature-controlled tanks; ageing on fine lees (sur lie) for 6–8 months |
| Wine making | Soft pressing of whole grapes, destemming and cold maceration for 1–2 days; once the free-run must is obtained, first racking and fermentation in temperature-controlled tanks; ageing on fine lees for at least 6–8 months and bottling approximately 8–9 months after the harvest. |
| Aging | Ageing on the fine lees in stainless steel for at least 6–8 months (sur lie); bottled approximately 8–9 months after the harvest (with a further period of bottle ageing for around 2 months). |
| Total acidity | 6.5 gr/L |
| PH | 3.22 |
| Residual sugar | 2.0 gr/L |
| Allergens | Contains sulphites |