Myo (Zorzettig)
Myo Friuli Colli Orientali Ribolla Gialla 2023
| Denomination | DOC Colli Orientali del Friuli Ribolla Gialla |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Ribolla Gialla |
| Aging | Aged on the lees for 6 months with weekly bâtonnage (90% in stainless steel and up to 10% in barrique); bottled and further aged for 6 months in bottle. |
- Grape variety and vintage: 100% Ribolla Gialla, still white DOC Colli Orientali del Friuli 2023
- Floral aromas: notes of chamomile, acacia honey, yellow flowers and crisp green apple
- Ageing: 6 months on the lees with weekly bâtonnage and 6 months in bottle
- Savoury and long-lasting taste: enveloping sip, persistent finish and pronounced freshness
- Awards: score of 90 out of 100 from James Suckling and 94 out of 100 from an Italian wine guide
Description
What kind of wine it is
The Myo Friuli Colli Orientali Ribolla Gialla by Zorzettig is a still white wine that faithfully expresses its place of origin. Made from Ribolla Gialla grapes, it boasts a fresh and elegant profile, with intense notes of chamomile, yellow flowers, acacia honey and crisp green apple. On the palate, it is savoury and enveloping, culminating in a long-lasting finish. Thanks to its technical precision, it has received prestigious accolades from James Suckling and leading industry guides. It pairs excellently with lean fish dishes, shellfish and cheese selections.
Where it comes from
The grapes are grown in the renowned vineyards of Spessa, in the province of Udine, cultivated as reserves of biodiversity according to the principles of sustainable viticulture. The vines thrive at 250 metres above sea level with excellent south and south-east exposure. The clay soils feature the distinctive Ponca, a layering of marl and sandstone of Eocene origin that gives the plants balance and imparts a marked savouriness to the glass. This pedoclimatic configuration ensures excellent aromatic intensity and a deep, defined style.
How it is produced
The process begins with meticulous manual harvesting, followed by a cold maceration of twelve hours to extract the most delicate aromas of the fruit. Fermentation takes place in steel to preserve the varietal purity of the Ribolla Gialla. This is followed by an essential six-month maturation on the lees, enriched by weekly bâtonnage, carried out mainly in steel tanks and, to a small extent, in barrels. The cycle concludes with a further six months of bottle ageing, which gives fullness and complexity to the palate.
History and Curiosities
Born in the vineyards of Spessa, conceived as true reserves of biodiversity, this Ribolla Gialla jealously preserves the ancient Friulian traditions. The deep bond with nature is reflected in the label, a poetic tribute to the Casa delle Farfalle in Bordano. Zorzettig's dedication is expressed through a skilful six-month maturation on the lees, which enhances its enveloping structure and lively aromatic richness: a stylistic excellence confirmed by the prestigious scores of James Suckling and Luca Maroni.
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.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- 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 Friuli Colli Orientali 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) |
| Story | History and Curiosities Born in the vineyards of Spessa, conceived as true reserves of biodiversity, this Ribolla Gialla jealously preserves the ancient Friulian traditions. The deep bond with nature is reflected in the label, a poetic tribute to the Casa delle Farfalle in Bordano. Zorzettig's dedication is expressed through a skilful six-month maturation on the lees, which enhances its enveloping structure and lively aromatic richness: a stylistic excellence confirmed by the prestigious scores of James Suckling and Luca Maroni. |
| Origin | Vigneti di Spessa (Udine) |
| Soil composition | Clayey; Ponca (characteristic stratification of sandstone marls of Eocene origin) |
| Cultivation system | Guyot |
| Plants per hectare | 4,500 plants per hectare |
| Yield per hectare | 60 quintali per ettaro |
| Harvest | Fine settembre |
| Production technique | Cold maceration for 12 hours; fermentation in steel tanks; ageing on the lees for 6 months with weekly bâtonnage (90% in steel and up to 10% in barrique); ageing in bottle for 6 months |
| Wine making | Cold maceration for 12 hours; fermentation in stainless steel tanks; ageing on the lees for 6 months with weekly bâtonnage (90% in steel and up to 10% in barrique); bottling and further ageing in bottle for 6 months. |
| Aging | Aged on the lees for 6 months with weekly bâtonnage (90% in stainless steel and up to 10% in barrique); bottled and further aged 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 |