Renato Keber
Ribolla Gialla Extreme Riserva 2016
| Denomination | DOC Collio Goriziano Ribolla Gialla Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Ribolla Gialla |
| Aging | Aged on the lees for 12 months in barrel. |
- Style and origin: Macerated Ribolla Gialla from the Collio DOC denomination in Friuli-Venezia Giulia
- Vinification process: gentle destemming and maceration on the skins for ten days
- Ageing: twelve months in barrel on the lees to achieve a dense and structured texture
- Complex aromas: ripe fruit, acacia flowers, aromatic herbs, white chocolate
- Serving method and technical data: decant for one hour; 12.5% vol; 0.75 litre bottle
Description
What kind of wine it is
The Ribolla Gialla Extreme Riserva by Renato Keber is a still white macerated wine produced in Friuli-Venezia Giulia. A true expression of the Collio denomination, this wine made from Ribolla Gialla grapes stands out for its characteristic orange colour and remarkable longevity. On the nose, it reveals a broad and complex bouquet, defined by notes of ripe fruit, hints of acacia flowers, medicinal herbs and nuances of white chocolate. On the palate, it is warm, smooth and full-bodied, supported by a persistent and velvety fruity profile. To fully appreciate its structural complexity, it is recommended to decant for one hour before serving.
Where it comes from
This wine originates from the renowned territory of Collio, specifically within the Collio Goriziano area in Friuli-Venezia Giulia. The hilly area offers optimal conditions for Ribolla Gialla, a grape variety historically widespread and very well adapted to the local climate. The vineyard management follows the Guyot training system, a technique adopted to ensure excellent quality raw material and to promote the authentic varietal expression during vinification.
How it is produced
The process begins in the third decade of September with the harvest and gentle destemming of the grapes. This is followed by skin maceration for ten days, a crucial step to extract colour and polyphenolic substances. After fermentation, the wine rests on the lees for twelve months in barrels. This patient evolution helps to make the flavour texture denser, giving the sip a harmonious consistency and a structured finish.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
The gently curving hillside called Zegla, close by the border with Slovenia, has long been home to Renato Keber and his family. Renato’s great grandfather, Franc, came from nearby Vipulzano to settle here in 1900, when this was still under Austrian rule.
Since then and for four generations, the Keber family has lived and produced its wine in Zegla, and even today, the older generations join the new ones in working in the vineyards. Read more
| Name | Renato Keber Ribolla Gialla Extreme Riserva 2016 |
|---|---|
| Type | White still |
| Denomination | Collio DOC |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Ribolla Gialla |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Renato Keber |
| Origin | Collio Goriziano, Friuli-Venezia Giulia, Italia |
| Cultivation system | Guyot |
| Harvest | Terza decade di settembre |
| Fermentation | 10 days |
| Production technique | Gentle destemming of the grapes and maceration on the skins for 10 days (until complete alcoholic fermentation) |
| Wine making | Gentle destemming of the grapes, maceration of the skins until complete alcoholic development for 10 days. |
| Aging | Aged on the lees for 12 months in barrel. |
| Allergens | Contains sulphites |