Wine from selected Rebula vines, is produced only in best vintages
Colour: deep gold, hint of orange
Aroma: complex aromas of dry white fruits, apricot, spice, chamomile
Taste: wine with an intense, specific, characteristic fruity taste and tannins
Recommended with: white meat, pork, veal, matured cheeses or on its own for meditation
Serving temperature: 16–18°C
type of production
Soil: Opoka (marl and sandstone)
Canopy training: simple guyot, 4,000 vines/ha
Yield: 3,000 kg/ha
Vinification: selected hand picked grapes are de stemmed into barrels where berries are left in must that starts to spontaneously ferment with the wild indigenous yeast culture. After fermentation we refill the barrel and leave the berries in contact with the wine until the next harvest (for 12 months). Only then is the wine separated from the berries and further matured in a barrel for another year. The wine is bottled unfiltered and unfined.
Alcohol level: 12.5 %
Total acids: 5.3 g/l
Robert Parker 90 points Drink: 2015-2021 2009 Ferdinand Brutus
The 2009 Brutus is a Ribolla Gialla aged in second use French oak for 24 months. The first year in oak was with the skins; then it was pressed and aged for an additional 12 months in the same oak. Sourced from 23-year-old vines, this is a so-called “orange wine” with 1,500 bottles produced. Lusher, a bit creamier and more velvety than unoaked or modestly oaked Ribollas reviewed this issue, this has a down-the-middle feel to it, avoiding heavy oxidation or heavy wood nuances. It finishes with some pop and power. It is very well done for an aging white in this style. It’s not cheap, but the late release makes the price fair. And it’s very good. It will do well on its own or as a food match. This producer’s efforts with Ribolla Gialla were very interesting. They were some of my favorite whites in this report and reasonably priced for what they are. They are well worth a look.