rebula (ribolla gialla)
Colour: straw yellow
Aroma: gentle citrus with apple aromas
Flavour: fresh, mineral wine with elegant aftertaste and pleasant acidity
Recommended food partner: perfect as an aperitif, with fish or different other appetizers
Best served at: 10°C
type of production
Vineyard: Polje, Birša
Soil: Opoka (marl and sandstone)
Canopy training: simple guyot, 4,000 vines per hectare
Yield: up to 6,000 kg/ha
Vinification: hand picked grapes are crushed under low pressure. The must is cooled to 10°C. After settling for 24-hours, clear must is racked into stainless steel tanks for fermentation into wine. Fermentation is quickly followed by decanting to preserve the fruitiness of the wine, causing no biological deacidification. Wine is bottled in the summer of the year after harvest.
Alcohol level: 11.5 %
Total acids: 5,2 g/l
Robert Parker 88 points. Drink: 2015-2018. 2014 Ferdinand Rebula / Ribolla Gialla
The 2014 Rebula / Ribolla Gialla is an unoaked white. The double name, basically the same grape with its Italian name as well, is that way on the label because “it’s a bilingual region facing Italy,” the importer says. Beautifully wrought, this has reasonable concentration for the level, a fresh feel, focus and fine tension on the finish as it airs and warms. It also has increasingly delicious fruit as it warms into the mid-50 degrees Fahrenheit. Dry and persistent, it shows very well, with a crisp finish. It may hold better, but I’d suggest drinking it young in any event to maintain its freshness. 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.