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An Italian wine from the Friuli-Venezia Giulia appellation, Ribolla Gialla 2005 is the expression of a terroir and vinification techniques that are both radical and ultra-traditional. Known by some as ‘Slovenian style’, these techniques are characterised by an extremely long maceration, the use of large oak barrels and manual harvests. Created by an acclaimed worldwide producer of natural wines, Stan Radikon, this wine offers a unique, memorable experience that will convince anyone of the importance of natural wines. Stan intervenes very little during the vinification and maturing process to allow the wine to express itself as much as possible. He also recommends that his Ribolla Gialla should not only be served like a red wine, at ambient temperature, but also decanted 12 to 24 hours beforehand.
Profile: ample, firm. Dark chocolate, rose petals, blood oranges, chestnut cream, dead leaves. Ripe grapes. - Grape variety: 100% Ribolla Gialla - Terroir: the soil is principally made up of ‘Ponca’ clay. Altitude: 170 - 190 m. - Vineyard area: 2.119 hectares; biodynamic methods. - Type of trellis: Guyot and Espalier - Vine density: the density of new vines is very high - Average age of vines: 30 years. - Yield: 30/35 litres/hectare - Harvesting: by hand in small boxes - Vinification: natural fermentation, no added yeast, no temperature control. The grapes are trodden under foot for three to four days and fermented in vats; the wine stays in contact with the grapes for three to four months. It is then poured into 25 to 35hl oak barrels for about 40 months. - Sulphur: ± 0 mg/l. - Production: 8,150 half-litre bottles and 3,950 one-litre bottles. Stan Radikon recommends that this wine be served at the same temperature as red wine and not to keep it in the fridge. It is also a good idea to decant it 12 to 24 hours before serving.
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Located just a few kilometres from the Italian-Slovenian border, and consisting of about 10 hectares of vines, the property has been managed by Stanko Radikon since 1980. One of the pioneers of natural wine in Italy, Radikon stopped using any chemical products in 1995, and reduced interventions in the vineyard and the winery to an absolute minimum. Maceration lasts three to four months, enabling the must to remain in contact with the grape skins, whether these are red or white. Matured in 30 to 35 hectolitre oak barrels for three years, the wine is then aged a further year in the bottle before being released onto the market.
Having developed in the boom years after the Second World War, conventional agriculture is based on notions of yield. Largely applied in the world of wine-growing, this approach began to be challenged in the early 1990s. Leading the revolt were a handful of grape growers and wine producers who denounced the over-use of pesticides, fungicides and yeasts that have been cultured in laboratories. This trend of moving towards natural methods, that the main wine producers are now also trying to develop, has resulted in the creation of many types of certification; among the strictest is Demeter; there are also various groups and associations in France and across the Alps such as Renaissance AOC and Triple A.
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