Ribolla Gialla "Vinnae" Jermann
|4 Grappoli AIS||2016|
|2 Bicchieri gambero rosso||2017|
|Denomination||Ribolla Gialla Igt|
|Grapes||90% Ribolla Gialla, 5% Friulano, 5% Riesling Renano|
|Code ICQRF||GO 3058|
|Winery headquarter||Cantina Jermann - Dolegna del Collio (GO) - Località Trussio 11, Frazione di Ruttars|
|Bottle size||Standard bottle|
|Combination||Warm fish appetizers, Steamed fish Hors d'oeuvres, Sea bass, Grilled Fish, White Meat, Tartare-fish carpaccio, Spaghetti with clams, Vegetables in batter, Fresh cheese|
|Region||Friuli Venezia Giulia (Italy)|
|Style||Light and fresh|
|Wine list||Ribolla Gialla|
This wine is produced in the Collio in Friuli area where the soil is rich of marl and sand with a sub-layer of rocks which becomes the characteristic “ponca”. It is made with a blend of Ribolla Gialla together with the Tocai Friulano and Riesling Renano grapes. The Ribolla Gialla is exposed at south-east, the Tocai at the south and the Riesling at the north-west. This wine rests for 6 years In bottle. There is a refinement period for a part of the blend for 6 months in Slavonia oak barrels of 750 hl. The closing of the bottle is the Stelvin. This choice of the winery is to keep all the fragrances in the bottle and not to let something going in. Since the 1983 this bottle is called VINNAE to reminds the birth of the second son Michele and the work of the five generations that arrived here in 1881. Since the Villanova hamlet, the vinnae is made with Ribolla Gialla. In 2004 it was added the double-eagle on the label as there was on an old barrel of the Grand-Grandson Anton as symbol of the Austro-Hungarian origins. There is also the indication of the three souls of them: Slovenia, Friuli and Austria.
Characteristics of the Ribolla Gialla “Vinnae”
It has a clear and bright straw yellow color. The smell is fruity, mineral and elegant. The taste is dry, fresh and sapid.
Suggested pairings with this white wine of the Jermann winery
The Ribolla Gialla and the Riesling are the most acid grapes and so they are perfect as appetizer or with sea starters and they are very drinkable and fresh. It must be served at 10°C in a high and tapered wine glass.