2016 Ribolla Gialla
Prezzo di mercato
Opzioni di acquisto
Note di degustazione
The 2016 Ribolla Gialla Anfora is wonderfully lifted and finessed in style, entrancing the senses with a cascade of dusty dried flowers, pine shavings, ginger spice cookies, cloves and dried peaches. It is weighty upon entry with a stimulating core of zesty acidity to balance, as a savory wave of tart apples and apricots courses across the palate, leaving notes of cedar and sour citrus in its wake. Long and youthfully stern, the 2016 leaves a crunch of minerality and a sensation of inner incense while tapering off classically dry. This is a regal and refined vintage for the Ribolla Gialla Anfora. It was fermented with 20% whole clusters as the stems on the Ribolla Gialla were perfectly ripe.
Punteggi della critica
Punteggio medio
Jancis Robinson MW
Eric Guido, Vinous
Altre recensioni e punteggi
Spent three to five months in qvevri from Georgia and then aged in big barrels. A portion of between 16 and 20% is aged on skins. Pale orange (less than half the usual sulphites added). Smells of the sort of orange-cream centre in a box of chocolates. Not aggressively chewy. Tangy, salty and dry with a hint of caramel. Went well with sea-bass carpaccio with blood orange and hazelnuts. (JR)
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.