2001 Technical Specifications
Grape Varieties Ribolla Gialla
Classification Venezia Giulia IGT
Region Venezia Giulia
Harvest Dates Harvest began in September 2001
Fermentation Vessels Buried Georgian amphorae and large wooden vats
Pressing Method Old Manual Press, Used In April After Amphora Maceration
Indigenous Yeast Yes
Unfined Yes
Unfiltered Yes
Production Details Long maceration during fermentation in buried Georgian amphorae, using indigenous yeasts and no temperature control. Because the amphora cellar was unfinished, part fermented in large wooden vats and was transferred into amphora after the April drawing-off. The producer reports three years' maturation in large barrels, followed by bottling without fining or filtration.
Tasting Notes WineNews described a deep copper, slightly opalescent appearance; dried fruit, syruped peach, tobacco and pronounced ferrous or rust-like aromas; a slender yet juicy, fresh and spicy palate; and a tannic, pleasantly bitter finish.
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1534562 | — | — | wine-searcher.com ↗ |