Myo (Zorzettig)
Ribolla Gialla 2023
| Denomination | Colli Orientali del Friuli DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Ribolla Gialla |
| Aging | On the lees for 6 months with weekly battonage 90% steel and up to 10% in barrique, with selection of historic vintages. Bottled and matured for 6 months in bottle. |
| Year | 2023 |
| Product name | Ribolla Gialla 2023 |
| Color | Straw yellow. |
| Perfume | Intense and floral, chamomile, acacia honey, yellow flowers and green apple. |
| Taste | Savoury, enveloping and long. |
| Region | Friuli-Venezia Giulia |
| Country | Italy |
Description
La Farfalla, a special tribute to the "House of Butterflies" in Bordano, Friuli a graceful and lively flight to savour.
Awards
-
2023
90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2023
94/100
One of the most prestigious wine guides in Italy.
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Pairings
- Oenologist: Saverio Di Giacomo
This represents a new approach to viticulture, yielding wines that look to a sustainable future. From the great whites to the traditional Friulian reds, each wine embodies quality, selection, loving care and commitment. Commitment to a winegrowing area and its People. Our People. Read more
| Name | Zorzettig Myo Ribolla Gialla 2023 |
|---|---|
| Type | White still |
| Denomination | Colli Orientali del Friuli DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Ribolla Gialla |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Myo (Zorzettig) |
| Origin | Vineyards of Spessa (Udine) |
| Climate | Altitude: 250 m. a.s.l. Orientation: South, South-East. |
| Soil composition | Clayey. Ponca, characteristic stratification of sandstone marls of Eocene origin. |
| Cultivation system | Guyot |
| Plants per hectare | 4500 |
| Yield per hectare | 60 q. |
| Harvest | By hand with careful bunch selection; end of September |
| Wine making | Cold maceration for 12 hours; fermentation in steel tanks. |
| Aging | On the lees for 6 months with weekly battonage 90% steel and up to 10% in barrique, with selection of historic vintages. Bottled and matured for 6 months in bottle. |
| Total acidity | 5.61 gr/L |
| Residual sugar | 1.2 gr/L |
| Dry extract | 21.8 gr/L |
| Allergens | Contains sulphites |