Ribolla Gialla Colli Orientali del Friuli DOC 2022 - Valentino Butussi

GROUND: Hilly bottom, made up of stratified marls and sandstones depth and surface colluvials HARVEST: Manual, the harvest period is visually evaluated at the achievement of optimal ripening of the grapes, which in this area occurs towards the second ten days of September. VINIFICATION: A small part (25%) is vinified in white; a part about 40% is placed in cold maceration for 36 hours, for a greater extraction of the pink part. For both one soft pressing and a start with assisted indigenous fermentation then halfway through adding a small amount of baking powder selected to complete the fermentation. The remaining part of the grapes is pressed, cooled to 7 degrees and left to macerate until the start of the indigenous fermentation (normally from 5 to 6 days). The macerated product is placed in a press and pressed under pressure minimal, the must thus obtained continues its fermentation in traditional barrels in untoasted oak with a capacity of 60 HL. A month before bottling the three different vinifications are united to form a single wine. AGING: 50% in steel barrels and 50% in oak barrels for a total of 6-8 months. CHARACTERISTICS OF THE WINE: Coppery color; The nose recalls wild flowers, fresh fruit and small red fruits undergrowth. On the palate dry, velvety, with great character and persistence. Yes combines with fish appetizers, raw fish, shellfish also alla grill to get to the white meats. SERVING TEMPERATURE: 10 – 12° C VINEYARD: 100% Pinot Grigio YEAR OF PLANTATION: 1984-1978-2004 VINES/HECTARE: 4400 YIELD PER HECTARE: 55- 60 HL / ha TRAINING SYSTEM: cappuccina ANALYTICAL DATA TOTAL ACIDITY: g/l 4.98 SUGAR: g/l 0.30 TOTAL ALCOHOL: Vol 13.75 DRY EXTRACT: g/l 19.70 TOTAL SULFITES mg/l 78.00 sulphite limit in Organic: 150.00 mg/l