Schiopetto Ribolla Gialla 2017

First produced in 1981 from vines planted in poor marl soils in Capriva, Ribolla Gialla is the last of the whites to be picked at Schiopetto, with the grapes hand-picked at the end of September. Upon arrival at the winery, dry ice is added to ensure that the grapes are processed in the absence of oxygen, travelling via a heat exchange, which brings the temperature down to 5-7°C from around 30°C in a matter of minutes. A very gentle pressing in the absence of sulphur dioxide precedes a 3-4-hour cold soak. A pied de cuve is employed to enable fermentation to take place over 10-12 days in stainless steel with wild yeasts from the vineyard. The wine rests on fine lees for 5 months, prior to bottling at least 2 months before release.

Country: Italy
Region: Friuli-Venezia Giulia