Ribolla Gialla
Liquid crunchiness. This wine is a little shy on the nose but in the mouth it explodes with flavor.
Appellation: Venezia Giulia Ribolla Gialla IGT
Type: White, dry, skin-contact
Grape Variety: 100% Ribolla Gialla
Certified Organic
Wine Details:
Tasting Notes:
Color: Light gold.
Bouquet: Hints of tangerine peel, apricot and roses.
Taste: Rich dried fruits, smooth tannins and a textural, long, persistent, mineral finish.
Unfiltered: The presence of sediments is essential to keep the wine alive and to conserve it.
Serve: Best when served at 15°C or 59° F
Food Pairing: Light pasta dishes, cheese and charcuterie, and roasted vegetable bisques.
Vinyard Notes:
Vineyard: Monte Calvario (from various plots planted in 1994, 2002, 2004), Gorizia.
Altitude: 110/140 m a.s.l.
Exposure: South.
Cultivation method: Guyot unilateral.
Soil: Ponca – Opoka, Sandstone/Marl.
Yield: 40 qq per Ha.
Winemaking Notes:
Vinification: The maceration begin in big barrels of oak for 60 to 90 days. Finished the fermentation it gets aged in 20 or 30 hl barrels for 23 months and refined in bottle for 6 months.
Reviews:
2008 Ribolla Gialla – 94 Points – R.P. Wine Advocate (Feb. 2012)
“Damijan Podversic is one of Friuli’s most inspired artisan producers. Vintage 2008 was challenging for Podversic. Hail wiped out a significant amount of his Friulano, so there is no Nekaj bottling. On a more positive note, the cold weather allowed for the development of botrytis – especially in the Ribolla and Malvasia – and a very late harvest. The 2008s saw 2-3 months of contact on the skins, followed by 2 years in cask and another year and half in bottle. These aren’t the most immediate wines, but they will provide immense pleasure to those who are willing to spend some time with them... The 2008 Ribolla Gialla is the most intense, powerful and structured of the 2008 whites. I often think of Ribolla as the white Nebbiolo when it is macerated on the skins, and that comparison is certainly apt here. Hints of tangerine peel, apricot and roses emerge from this beguiling wine. Though deceptively medium in body, there is plenty of underlying structure supporting the fruit. The Ribolla turns increasing powerful and captivating with time in the glass. Give the 2008 another year or two, then fasten your seatbelt! “ ~ A,G.
2009 Ribolla Gialla – 93+ Points – Vinous Media (Dec 2013)
“The 2009 Ribolla Gialla is sophisticated, pure and drop-dead gorgeous. The 2009 isn’t one of the bigger Ribollas Damijan has made over the years, but it is among the most polished. Layers of yellow-fleshed fruit blossom on an expressive, generous finish laced with dried apricot, spice and crushed flowers. This is a fabulous showing.“ ~ A.G.
2009 Ribolla Gialla – 94 Points – R. P. Wine Advocate (Dec 2013)
“The 2009 Ribolla Gialla shows a tonic and firm personality that is very much in line with the ‘orange’ school of winemaking. Prolonged skin contact gives this wine a firm tannin backbone not unlike a red wine. As a result, you could pair it with structured dishes based in white meat or pork. Drying mineral, pine nut and candied orange describe the flavor profile.” ~ M.L.
“Damijan Podversic is one of Friuli’s most inspired artisan producers. Vintage 2008 was challenging for Podversic. Hail wiped out a significant amount of his Friulano, so there is no Nekaj bottling. On a more positive note, the cold weather allowed for the development of botrytis – especially in the Ribolla and Malvasia – and a very late harvest. The 2008s saw 2-3 months of contact on the skins, followed by 2 years in cask and another year and half in bottle. These aren’t the most immediate wines, but they will provide immense pleasure to those who are willing to spend some time with them... The 2008 Ribolla Gialla is the most intense, powerful and structured of the 2008 whites. I often think of Ribolla as the white Nebbiolo when it is macerated on the skins, and that comparison is certainly apt here. Hints of tangerine peel, apricot and roses emerge from this beguiling wine. Though deceptively medium in body, there is plenty of underlying structure supporting the fruit. The Ribolla turns increasing powerful and captivating with time in the glass. Give the 2008 another year or two, then fasten your seatbelt! “ ~ A,G.
2009 Ribolla Gialla – 93+ Points – Vinous Media (Dec 2013)
“The 2009 Ribolla Gialla is sophisticated, pure and drop-dead gorgeous. The 2009 isn’t one of the bigger Ribollas Damijan has made over the years, but it is among the most polished. Layers of yellow-fleshed fruit blossom on an expressive, generous finish laced with dried apricot, spice and crushed flowers. This is a fabulous showing.“ ~ A.G.
2009 Ribolla Gialla – 94 Points – R. P. Wine Advocate (Dec 2013)
“The 2009 Ribolla Gialla shows a tonic and firm personality that is very much in line with the ‘orange’ school of winemaking. Prolonged skin contact gives this wine a firm tannin backbone not unlike a red wine. As a result, you could pair it with structured dishes based in white meat or pork. Drying mineral, pine nut and candied orange describe the flavor profile.” ~ M.L.