Ribolla Gialla | Klanjscek

Ribolla Gialla | Klanjscek

Sale price€30,00
Bianco
Friuli Venezia Giulia (IT)
Venezia Giulia IGT
Ribolla Gialla 100%
Enjoy it within 4-5 years
12% vol.
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Production and refinement

From a vineyard in Oslavia, in the Collio Goriziano, trained with the "alberello" method, which grows on the typical "ponca" soil, an unmistakable orange wine. Manual harvest at the end of September.

Fermentation with the skins takes place in open vats of 22 hectoliters, without temperature control and without selected yeasts, enzymes, or clarifications. Decantation for one month in stainless steel tanks, then in oak barrels of 12 hectoliters for at least one year. Aging in the bottle for about 5 months.

Organoleptic analysis

Visual exam

Deep straw yellow with golden and greenish reflections.

Olfactory examination

On the nose, it is intense and refined, with a bouquet of aromas ranging from fruity to floral, with acacia and jasmine flowers, and white flesh fruit.

Tasting

In the mouth, it is full-bodied, complex, well-balanced, and fresh. The finish is extremely long.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Ribolla Gialla | Klanjscek ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Friuli Venezia Giulia (Gorizia)

Hectares of vineyards: 3

Klanjscek

In the heart of Collio Goriziano, in Oslavia, on a hill just a stone's throw from the monumental Military Shrine, lie the vineyards of Azienda Agricola Klanjscek.

The winery is young but boasts solid roots. Cultivation has been organic since 2016, but nature has always been a part of it: a few days of skin maceration and minimal sulfur dioxide dosages.

Klanjscek

The oldest vines date back to 1978, with half a hectare dedicated to Italian Riesling (Welschriesling), a variety that was particularly widespread in Collio during the time of the Austro-Hungarian Empire and which very few still cultivate today.

All this in just 3 and a half meticulously tended hectares, for a production of just 15,000 bottles per year.

Region and territory

An explosion of aromas and flavors that celebrate the unique territory of the region in the glass.

Friuli Venezia Giulia

An explosion of aromas and flavors that celebrate the unique territory of the region in the glass.

Friuli Venezia Giulia

An explosion of aromas and flavors that celebrate the unique territory of the region in the glass.

Friuli Venezia Giulia

Friuli-Venezia Giulia has always been the land of great whites and has achieved extraordinary fame for what some call the "superwhites."

Recently, Friuli Venezia Giulia was the battleground for a community-level dispute with Hungary regarding the right to continue calling the wine produced with the Tocai Friulano grape "Tocai," causing confusion with the well-known Hungarian sweet wine Tokaji. Italy lost the case in 2007, and since 2011 wines produced with Tocai Friulano are respectively called "Friulano" in Friuli Venezia Giulia and "Tai" in Veneto.

The region is divided into a mountainous area to the north, hilly terrain in the pre-Alpine arc, an alluvial plain, and a coastal area.
The northern part of the plain is suitable for the cultivation of white grape varieties, while the southern part is more favorable for black grape varieties.
To the east, in the area bordering Slovenia, the plain extends to the foothills of the Karst: here viticulture is challenging due to the limestone rocks eroded by water, and often it is only possible on terraces supported by retaining walls made of sandstone blocks called "pastini."

Collio

The wines produced in this area are the result of a unique terroir. The Collio Goriziano comprises the northern hilly area of the province of Gorizia, between the Isonzo and Judrio rivers. The area is located near the border with Slovenia, in a territory on both sides of the border, deeply interconnected.

The Collio encompasses approximately 1,500 hectares of vineyards situated on a sequence of hills along the east-west axis (altitude between 60 and 270 meters), which have ample surfaces with excellent exposures, ideal for quality viticulture.

The cultivation of vines in the Collio dates back to Roman times, while the names of the wines that have made the territory famous emerged from the 17th century: Ribolla, Cividino, Refosco, Corvino. Modern viticulture arrived in Collio in the second half of the 19th century. By then, the prevalence of white grape varieties was already marked.

After the Second World War, Collio was separated by the border, giving rise to two wine-producing areas, the Italian Collio and the Brda in the Slovenian part.
The hills, cultivated since Roman times, offer ample surfaces with perfect exposures for excellent viticulture.

Recommended pairings and dishes

Matching by concordance

A Ribolla Gialla with maceration, characterized by good structure and excellent aromatic intensity, which pairs well with dishes of equally strong character, rich in flavor and aromas.

Matching by contrast

The freshness of this Ribolla makes it suitable for dishes with a certain richness, such as battered fried foods: it cleanses and lightens the palate, preparing it for the next bite.

It pairs well with

Fish, even raw, white meats, game, cured meats, medium-aged cheeses, and pasta dishes with rich sauces.

Matching by concordance

A Ribolla Gialla with maceration, characterized by good structure and excellent aromatic intensity, which pairs well with dishes of equally strong character, rich in flavor and aromas.

Matching by contrast

The freshness of this Ribolla makes it suitable for dishes with a certain richness, such as battered fried foods: it cleanses and lightens the palate, preparing it for the next bite.

It pairs well with

Fish, even raw, white meats, game, cured meats, medium-aged cheeses, and pasta dishes with rich sauces.

Raw ham

Typical and refined Italian cured meat, available in savory or sweet versions. The more flavorful variety pairs well with balanced red wines that have good acidity and sapidity, are low in tannins, and possess aromas of ripe fruit, dried flowers, and spices. The sweet version of prosciutto crudo, on the other hand, should be accompanied by a young, fresh, very smooth white wine that is full-bodied and rich in aromas.

Perch in Parchment

A very delicate and flavorful dish, freshwater fish baked in the oven, seeking pairings with light and fragrant wines to enhance all the flavors without overpowering them.

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