Estate Ribolla Gialla - 2020

Ribolla Gialla originates in the Friuli region of Italy and across the border in Slovenia. An ancient grape variety, its earliest known mention was by the Pope in 1296. Ribolla Gialla makes an unparalleled food wine, filling the gap in food pairing between white wines and red wines—it can be amazing with pork and stewed pome fruit, fatty raw seafood, cured meats, and intense cheeses. We have been making “orange wine” from this fruit since 2008, fermenting the wine whole cluster, with the skins and stems, until dryness. The wine is 100 percent Ribolla gialla from our home vineyard. The wine was fermented whole cluster with native yeast in an open-top tank using punchdowns. After two weeks the must was pressed, and the wine was aged for 18 months in neutral barrels. The wine aged sur lees and it was never racked. No SO2 was used until a tiny amount at bottling.

{"id":7380882817207,"title":"Estate Ribolla Gialla - 2020","handle":"estate-ribolla-gialla-2020","description":"\u003cp\u003eRibolla Gialla originates in the Friuli region of Italy and across the border in Slovenia. An ancient grape variety, its earliest known mention was by the Pope in 1296. Ribolla Gialla makes an unparalleled food wine, filling the gap in food pairing between white wines and red wines—it can be amazing with pork and stewed pome fruit, fatty raw seafood, cured meats, and intense cheeses. We have been making “orange wine” from this fruit since 2008, fermenting the wine whole cluster, with the skins and stems, until dryness. The wine is 100 percent Ribolla gialla from our home vineyard. The wine was fermented whole cluster with native yeast in an open-top tank using punchdowns. After two weeks the must was pressed, and the wine was aged for 18 months in neutral barrels. The wine aged sur lees and it was never racked. No SO2 was used until a tiny amount at bottling.\u003c\/p\u003e","published_at":"2023-10-18T05:02:40-04:00","created_at":"2023-10-18T05:02:40-04:00","vendor":"Matthiasson Wines","type":"Still Wine","tags":["Matthiasson"],"price":0,"price_min":0,"price_max":0,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":41969592762551,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"T02903-20","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Estate Ribolla Gialla - 2020","public_title":null,"options":["Default Title"],"price":0,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":null,"requires_selling_plan":false,"selling_plan_allocations":[],"quantity_rule":{"min":1,"max":null,"increment":1}}],"images":["\/\/www.tedwardwines.com\/cdn\/shop\/files\/EstateRibollaGialla2020.jpg?v=1697659253"],"featured_image":"\/\/www.tedwardwines.com\/cdn\/shop\/files\/EstateRibollaGialla2020.jpg?v=1697659253","options":["Title"],"media":[{"alt":"Estate Ribolla Gialla 2020 Product Shot","id":25722765607095,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1000,"width":1000,"src":"\/\/www.tedwardwines.com\/cdn\/shop\/files\/EstateRibollaGialla2020.jpg?v=1697659253"},"aspect_ratio":1.0,"height":1000,"media_type":"image","src":"\/\/www.tedwardwines.com\/cdn\/shop\/files\/EstateRibollaGialla2020.jpg?v=1697659253","width":1000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003eRibolla Gialla originates in the Friuli region of Italy and across the border in Slovenia. An ancient grape variety, its earliest known mention was by the Pope in 1296. Ribolla Gialla makes an unparalleled food wine, filling the gap in food pairing between white wines and red wines—it can be amazing with pork and stewed pome fruit, fatty raw seafood, cured meats, and intense cheeses. We have been making “orange wine” from this fruit since 2008, fermenting the wine whole cluster, with the skins and stems, until dryness. The wine is 100 percent Ribolla gialla from our home vineyard. The wine was fermented whole cluster with native yeast in an open-top tank using punchdowns. After two weeks the must was pressed, and the wine was aged for 18 months in neutral barrels. The wine aged sur lees and it was never racked. No SO2 was used until a tiny amount at bottling.\u003c\/p\u003e"}