rebula (ribolla gialla)
Colour: straw yellow with a golden reflection
Aroma: intense and complex; ripe yellow fruits
Flavour: wine with mineral, concentrated, full flavour that evokes ripe fruits and Mediterranean herbs, in particular basil
Recommended with: It best accentuates sea and freshwater fish, but with its fullness and character, it can also be served with local cured meats.
Serving temperature: 12–14°C
type of production
Soil: Opoka (marl and sandstone)
Canopy training: simple guyot, 3,500 vines per hectare
Yield: up to 4,000 kg/ha
Vinification: selected hand picked grapes are de stemmed and crushed. After 20-24 hours of cold soak maceration the grapes are gently pressed and left for settling 24-hours. Clear must is racked and fermented in 500 litre oak barrels where matures on fine lees for another 12 months.
Alcohol level: 12.5 %
Total acids: 4.5 g/l
Robert Parker: 89 points. Drink: 2015-2020 2013 Ferdinand Rebula / Ribolla Gialla “Época”
The 2013 Rebula / Ribolla Gialla “Época” (the double name references the Italian version) was aged for 16 months in used French oak (\one-third each: second, third and fourth use oak). This manages to maintain most of the freshness of the unoaked Rebula reviewed this issue, while integrating its oak well. The nice acidity slices right through the wood, while the wine’s texture becomes lusher and more velvety than the fruity and unoaked version. It finishes with tension and some power. Nicely concentrated in the mid-palate, it should have the stuffing to hold up to food. This is very well done. Personally, I liked the unoaked version better, but that’s merely a personal preference. This will likely hold up better to food and it is perfectly balanced. 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.