Ribolla Gialla Spumante Brut
Ribolla Gialla made by Eugenio Collavini winery is cultivated on marly sandstone in the friulian hills (Corno di Rosazzo and Manzano area), where the vines are old and either spurred cordon or Guyot-trained. Proposed in this version "Spumante Brut di Qualità", Ribolla Gialla is definitely an excellent aperitif wine, perfect for celebrating special events.
The meticulously selected bunches are harvested in small cases in the morning only, when the northerly breeze has dried their light veil of nocturnal humidity. Delicate whole-berry pressing is followed by natural settling of the free-run must overnight. Fermentation at 14 °C is part in steel and part in barriques. In the following spring, the Ribolla Gialla is refermented in large horizontal pressure tanks at 12 °C for three lunar cycles. A further 28 months will be required for maturation on the lees.
Subsequent bottling is in a completely oxygen-free environment. Eight months in bottle are then necessary to round off the maturation process. Finally, the bottles are manually packaged. Three long years of labour for a fabulous product.
The star-bright straw yellow in the glass is flecked with greenish tints and the unbroken stream of tiny bubbles is very persistent. Subtle aromatics delight the nostrils with hints of nectarine, white figs and green apples that meld with velvety smoothness and hints of minerality. Very fresh-tasting and generously structured in the mouth, where a kaleidoscope of citrus fruits complements the exceptional length. We suggest serving at 8 °C.
FOOD MATCHING SUGGESTIONS
Eugenio Collavini's Ribolla Gialla Brut sparkling wine is an exceptional aperitif and it pairs perfectly with shellfish and fish dishes. It is also the ideal wine for the everyday table, except for red meat and game.
The Collavini story began in 1896 at Rivignano. Founder Eugenio Collavini supplied wine to the noble families of Udine and to wine shops. The baton then passed to Giovanni, who worked through two World Wars at the end of which, as we know, trade boomed while the science of oenology also advanced, giving wines a quality hitherto unknown. It was Giovanni's son Manlio who noticed the first signs of major changes and indeed almost anticipated them. He was one of the first to take Friulian wines abroad. In 1966, the cellar moved to the Castello Zucco-Cuccanea in Corno di Rosazzo, built in 1560.