Organic I Clivi Tre Venezie Ribolla Gialla 2017

From: $37.50$24.99

Tre Venezie

Organic – IGP – 2017

100% Ribolla Gialla (30 years old vines)



RBL Brut Nature I Clivi 2018 Buy Italian Wine Online

Organic I Clivi Tre Venezie Ribolla Gialla 2017

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Grape variety: 100% Ribolla Gialla

Tasting note: Aromatically neutral, nose of lemon zest, palate marked by a refreshing citric acidity combined with a salty, very dry mineral finish. Certification: Organic (certificate N°E1649 by IT BIO 006)

Vineyard site: Gramogliano Hills, Corno di Rosazzo, Province of Udine, along the Slovenian Border.

Characteristics of vineyard: Planted with 30 years old vines

Soil: Marl and sandstone flysch of Eocene origin

Harvest: Early October

Production: 15,000 bottles/year

Alcohol: 11.5%

Residual sugars: <2 gr/lt

Acidity: 6.1 gr/lt

So2 total: 50 mg/lt

Vinification: The hand-picked whole grapes (i.e. with no prior de-stemming) are pressed very gently (max 1.2 bar) in order to extract only the first and cleanest part of the must (mosto fiore), which is immediately pumped in a stainless steel vat where the most solid and heavy parts decant overnight. In the morning the upper part of the must is separated from the bottom (feccia grossa – hard lees) and racked in to another stainless steel tank, where the natural, grapes’ own yeasts start the fermentation of the sugars. This fermentation (called alcoholic) lasts till complete reduction of the sugars (which at the end are below 2 gr/lt) into alcohol. At the end of this process, the wine stays on its own fermentation deposits (feccia fine – lees), which are kept floating in order to avoid reductive (asphyxia) effects and to gain the stabilization and anti-oxidative benefits that these natural components bring. This is called maturation on lees. The length of this maturation varies from wine to wine; this Ribolla Gialla matures 6 months on its own lees, always remaining in stainless steel vats (no oak). After this time, the wine is bottled with a light filtration, meant only to eliminate the cloudiness brought by the floating lees. 30 mg of SO2 are added per liter, which with the natural amount produced by the alcoholic fermentation adds up to a 50 mg/lt total, where the maximum amount allowed by EU Organic Regulations is 150 mg/lt.

Additional information

bottle | case (5% discount)

bottle, case (5% discount)

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