Ribolla, 2016

from £92 per bottle
Available bottle sizes: 50 cl , 100 cl
100% natural
Ribolla Gialla
vineyard Vineyard
  • Organic / Biodynamic (uncertified)
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: No added sulphites: <10 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
  • Vessel type: Wood - Old oak

Additional Information

Bottle size:50cl-100cl

The Ribolla, or Ribolla Gialla, is an original grape of our homeland: because of its features, it is the most indicated for maceration on the grape skins.

Wine composition: 100% Ribolla Gialla, only hand-made harvested in baskets, in October 2016.

Vintage: After the heavy and long rains during the flowering period, which affected the quantity produced, there was a balanced summer, with good weather even during harvest. Overall a nice seasonal cycle.

Alcohol: 13,50 % vol.

Wine-making: After taking off the grape stalks, the grape is put in oak vats, where maceration is held without any temperature control or chemical yeasts adding. Grape skins must be always covered with wine: that’s why during all the fermentation the cap is punched down manually 2 – 3 times per day. At the end of the alcoholic fermentation vats are filled and the wine stays in contact with the skins for about three months, and here takes place also the malolactic fermentation.

Cask aging: After the racking, the wine rests in rover casks (25 to 35 hl capacity) for about 3 years: in the meantime, more than one racking could be necessary. During all these processes no type of chemical preservative is added to the wine.

Racking in bottles: Racking is made without any filtration or clarification, in August 2019, in bottles of 1 liter and 0,50 liters, with no preservatives adding. The wine is aged in bottle before selling for almost two years.

Alcohol: 13,50 % vol.
The Radikon winery is located in Oslavia, on the plateau that goes from the bridge on Isonzo river, near Gorizia, to San Floriano hill. The company consists of about eighteen hectares of vineyards located near the company headquarters and placed on steep slopes, very tiring to work but very generous in quality level. The soil consists mainly of eocene marls and corresponds to the optimal conditions for excellence viticulture. Since 1980, the company is run by Stanislao (Stanko) Radikon, his wife Suzana and their son, Saša. Uncompromisingly Natural We have always actively sought to make natural wines, with the highest respect for the soil and the environment. This belief has let us abandon all chemical additives and reduce treatments to the least possible, both in the vineyards and in the cellar, since 1995. In our vineyards the yields are very low (4 to 5 bunches for each vine), and the grapes are harvested by hand in small boxes only at optimal ripeness. In the cellar, the grapes are de-stemmed and left on their skins in wooden vats for a long time. During this maceration we do 3 to 4 stirrings per day. In other words, we use the same vinification process for white wines as those used for red wines. The material extracted during this maceration allows us to produce wines without preservatives, so we are absolutely certain that they are 100% wine. The wine is aged for three years in large wooden barrels and then for one more year in bottle. It may be slightly unclear because it is not filtered in any way. Because of the skin maceration, it is deeply and intensely colored. For tasting our wines at their best, we suggest drinking the wines at 15° C/ 59 F, and do not place them in the refrigerator for a longer period.
  • Friuli Venezia Giulia, Italy
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