Villa Russiz
Ribolla Gialla 2024
| 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 | The wine remains on its fine lees for at least 8 months and is bottled 8–9 months after the harvest. |
Description
What kind of wine it is
Villa Russiz Ribolla Gialla is a still white wine that authentically expresses the identity of the Friulian region. Made from Ribolla Gialla grapes, it stands out for its fragrant and pleasant aromatic profile, characterised by delicate hints of acacia flowers and citrus nuances. Visually, it displays a bright straw yellow colour, enhanced by subtle greenish reflections. On the palate, it reveals an elegant and refined style, offering a fresh texture that ensures a balanced, precise and very clean tasting experience.
Where it comes from
The grapes for this label are grown in the heart of the Collio, within the wine-producing area of Capriva del Friuli. The vineyards benefit from a privileged position on hillsides with a southern exposure, a key factor in ensuring the perfect ripening of the bunches. The marl soil is the distinctive territorial element of this area. It is in this particular microclimate that the variety develops its natural freshness, ensuring a dry, linear and characterful drink.
How it is produced
The harvest is carried out by hand in September, picking the bunches during the coolest hours of the morning to preserve the integrity of the aromas. In the winery, the process begins with a gentle pressing of the whole grapes, followed by destemming and a cold maceration for a couple of days. After obtaining the free-run must, fermentation takes place in temperature-controlled tanks. The process concludes with ageing on fine lees for several months, a technique essential for defining a harmonious and dynamic sip.
History and Curiosities
Founded in 1868 in Capriva del Friuli, the iconic Villa Russiz estate embodies the pure essence of Collio through this refined Ribolla Gialla 2023. The grapes ripen on a sunny marl terroir and are carefully hand-picked in the cool morning hours of September to preserve their delicate aromas. Thanks to the expert guidance of the oenologists, the wine matures on the fine lees for at least six months, acquiring a slender, lively and pleasantly citrusy profile that elegantly celebrates the great winemaking heritage of Friuli.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1868
- Oenologist: Fabijan Muzic, Giorgio Bertossi
- Bottles produced: 250.000
- Hectares: 45
Théodore de La Tour was the first to understand the essence that made Collio wines great worldwide. Here, the extraordinary microclimate can offer the maximum benefits in the encounter between the cool winds of the Julian Alps and the sea breezes of the nearby Adriatic, and both softened in the perfectly exposed hills of Capriva del Friuli.
Therefore, this gave rise to what is still today the fundamental basis of Villa Russiz: new varieties best suited to the territory and capable of developing quality at the highest levels, a marvellous cellar with large vaults that is entirely underground, and a passion and constant commitment to attention to detail from the vineyard, to the wine factory, to the bottle.
Villa Russiz was and still is a symbol of generosity and sentiment. The sentiment of Elvine Ritter who, after the death of her husband in 1894, continued the count's commitment until she was overwhelmed by the events of the First World War and decided to leave the estate. Later, the generosity of the noblewoman Adele Cerruti took the form of vital help and support for children, which continues to this day, with the configuration of Villa Russiz into a non-profit organisation. The meticulous passion for viticulture is more alive today than ever at Villa Russiz, in the 94 hectares that make up the estate, 30 of which are given over to vineyards, with particular attention to keeping the number of vines per hectare between 4,500 and 7,000, thus guaranteeing grapes of great concentration. The wines of Villa Russiz are all part of the Collio DOCG, as are the three crus: Sauvignon de La Tour, Graf de La Tour and Grafin de La Tour. These three crus are the company's flagship for a modern quest for maximum quality, a coherent path of development and for creating great wines of international standing. Read more
| Name | Villa Russiz Ribolla Gialla 2024 |
|---|---|
| Type | White still |
| Denomination | Colli Orientali del Friuli DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Ribolla Gialla |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Villa Russiz |
| Story | History and Curiosities Founded in 1868 in Capriva del Friuli, the iconic Villa Russiz estate embodies the pure essence of Collio through this refined Ribolla Gialla 2023. The grapes ripen on a sunny marl terroir and are carefully hand-picked in the cool morning hours of September to preserve their delicate aromas. Thanks to the expert guidance of the oenologists, the wine matures on the fine lees for at least six months, acquiring a slender, lively and pleasantly citrusy profile that elegantly celebrates the great winemaking heritage of Friuli. |
| Origin | Capriva del Friuli (Gorizia) |
| Soil composition | Entirely marly soil |
| Cultivation system | Double arched cane (cappuccina) and Guyot |
| Plants per hectare | 4,500–5,000 |
| Harvest | September |
| Production technique | Soft pressing of whole grapes, destemming and cold maceration for 1–2 days; fermentation in temperature-controlled tanks and ageing on fine lees (sur lie) for 6–8 months |
| Wine making | Soft pressing of whole grapes, destemming and cold maceration for 1–2 days; once the free-run must is obtained, first racking and fermentation in temperature-controlled tanks; ageing on fine lees for at least 6–8 months and bottling approximately 8–9 months after the harvest. |
| Aging | The wine remains on its fine lees for at least 8 months and is bottled 8–9 months after the harvest. |
| Total acidity | 6.3 gr/L |
| Allergens | Contains sulphites |