2006 Ribolla Gialla Bianco
Prezzo di mercato
Opzioni di acquisto
Note di degustazione
Fermented with the skins but usually without the stems in Georgian qvevri buried underground with ambient yeast and no temperature control. The wine is drawn off and pressed and then put back into clean qvevri for another five months at least. Five years in large old oak. Unfined and unfiltered. This seems more immediately aromatic than the 2007, with more marked apricot character, even orange and smoky lapsang. Smells sweeter (though it is still bone dry). Clear freshness though perhaps with a touch of heat on the finish. This wine coped better with the accompanying smoked eel than the 2007 did. (JH)
Punteggi della critica
Punteggio medio
Julia Harding MW, jancisrobinson.com
Antonio Galloni, Vinous
Altre recensioni e punteggi
The 2006 Ribolla Gialla Anfora hits the palate with massive structure. A powerful, rich, tannic wine, the 2006 shows the pedigree Ribolla is capable of in pristine hillside sites farmed with maniacal care. Smoke, tobacco, dried apricots, wild flowers and smoke all add nuance on the finish. The 2006 is magnificent in the way it marries detail with sheer power.
Informazioni sul produttore
Come Radikon, Joško Gravner – le cui vigne si estendono lungo il confine tra Italia e Slovenia – è una figura di spicco del movimento del vino naturale. La sua Ribolla Gialla macerata sulle bucce ha ispirato molti imitatori, mentre il raro Pignolo è molto apprezzato dagli intenditori.