Color: Golden yellow
Smell: Floral (jasmine, acacia flowers), fruit (candied citrus), chamomile, hay, propoli.
Taste: Dry, mineral, fresh and well-balanced
Alcohol content: 12,5%
Serving temperature: 14-16° C
On the skins, the maceration lasts for thirty days at controlled temperature.
The aging takes place for one year in the tonneaux, where also the malolactic fermentation is done. The wine is not filtered.
Training system: Guyot
Harvest: Beginning of october
Food pairing: Boreto a la graisana
The Ribolla di Oslavia, before being a wine, is a philosophy of life. The vineyard where we harvest the grapes for this wine is about forty-five years old and lies in one of the best areas of Oslavia, a windy ridge with optimal exposition.
In the vineyard most of the operations are done by hand, and the treatments have very low environmental impact. The mowing of the grass in the aisle is done by hand too. The grapes are gathered in cases and stemmed, and then the controlled-temperature maceration can start. During the maceration we work on the fulling, while the temperature is fixed ad 20°C. After the fermentation, with the devatting we separate the skins from the new wine.
For the maturation we choose the tonneaux, where the wine evolves for eighteen months. We opted for gravity bottling, so as to cause the wine as little trauma as possible. The sulfur dioxide is added during the pre-bottling, the wine is not filtered.
The product of our work, the tradition of the Collio
The special bond between the farmer and the land, the mutual respect which has been shared for centuries: the style of cultivation we chose for our vineyards guarantees the minimum environmental impact. To enhance the peculiarity of our land we work by hand in all of our vineyards, because we believe that quality wine comes from quality vineyards.Discover our wines
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