Unity is strength. Ribolla di Oslavia is a wine indissolubly linked to Oslavia and to the people of Oslavia. The idea of macerating white wines, the so-called "orange wines" was born right on our hills, from the minds of two producers. Radikon and Gravner. A couple of years later the Ribolla Producers Association of Oslavia was born. The foundations on which the association rests are, the Ribolla Gialla grown in Oslavia with the utmost respect for the environment and the more or less long maceration on the skins.
This is our idea of Ribolla di Oslavia
It has a deep yellow color that tends to golden. On the nose there are aromas of hay and dried flowers, and scents reminiscent of mimosa. The bouquet is complemented by nuances of dried fruit, propolis and brown sugar. In the mouth it shows an elegant tannin, integrated by minerality and flavor.
Given its olfactory complexity, and the discreet presence of tannin, I like to combine it with a typical dish from Grado:
- The boreto alla graisana
A fish soup, very tasty (lots of pepper) and fatty (basically prepared with "fatty" fish)
Brilliant straw yellow with golden reflections. Yellow flowers, tropical fruit, spices and vanilla come together in a broad and highly elegant perfume. In the mouth it is soft, savory with a slight freshness, in balance. A wine for the whole meal, you choose the best occasion to enjoy it. The Collio Bianco Leopold is the maximum expression of the Collio terroir.
Denomination: D.O.C. Collio Bianco Typology: White Type of terrain: Flysch of marl and sandstone of Eocene origin Defense method: Integrated certified pest control with controlled environmental impact Harvest: Manual Vintage: 2018 Alcohol content: 13% Aging: Barrique, bottle Cap: Cork stopper Diam Serving temperature: 13-14 ° C Format: 0.75l Ideal consumption: 2020/2023
Satisfying aspect, straw color of excellent intensity, delicate greenish memories, compact, continuous effervescence, excellently present. At first nose the sweet notes are enhanced, marzipan, very open flowers, broom, honeysuckle; the outfit is elegant, complex, refined; secondly, the nougat, the chopped hazelnuts and spices, the candied ginger that blends with the cedar emerge. The taste is sapid, soft, both the impact and the closure are enveloping and creamy; it is decidedly transversal because it mixes great drinkability with the intensity of perceptions, ending on a tasty, rather full-bodied finish with flavors of acacia and macadamia nuts. It can hold a glass of good size, served at 5-7 °. Wine capable of enhancing a variety of foods, from appetizers to main courses, from shellfish crudités, such as oysters and cockles, can easily dribble richer first courses, such as risotto and stuffed pasta, even seafood cannelloni. It can easily come to fish main courses, such as a steak baked in the oven with aromatic herbs, potatoes and olives
RESIDUAL SUGAR: 9gr / lt GRAPES USED: Chardonnay, Pinot bianco and Pinot nero TRAINING SYSTEM: Guyot at 90/100 cm from the ground PLANT LAYOUT: 2.5 × 0.85 m PLANT DENSITY: 4,500 / 5,000 plants / ha AVERAGE GRAPE YIELD PER HECTARE: about 100 quintals per hectare GRAPE SELECTION: in the vineyard with manual harvesting in boxes of maximum 18 kg VINIFICATION: in white in pneumatic press with soft pressing of the whole grapes and separation of the I ^ and II ^ fraction. After static and physical separation from the impurities of the must at low temperatures, selected yeasts are inoculated for fermentation in stainless steel tanks at a controlled temperature. This is followed by racking and lowering of the temperature to about 10 ° C to avoid malolactic fermentation. Once the “tirage syrup” has been added, it is bottled, capped with the crown cap and laid down in a stack for the second fermentation. AGING IN BOTTLE: at least 24 months FIRST YEAR PRODUCED: 1990
The native grape variety par excellence of the Oslavia area gives us a wine with unique characteristics of lightness, simplicity and elegance. A "feminine" wine that stands out for its propensity for sociability and conviviality.
Color: Pale straw yellow.
Bouquet: White flowers and fresh fruit, fragrant, quite intense and complex.
Taste: Dry, mineral, fresh, lively and harmonious.
Vinification: Traditional in white with fermentation in stainless steel tanks, where the aging on the yeasts also takes place until bottling.
Production area: Land falling within the D.O.C.G. Fiano di Avellino.
Type of vinification: The grapes harvested at the time of their complete ripeness, are pressed and the must fermented in steel tanks at low temperatures. This is followed by a refinement in the bottle for a period of 3 months.
Organoleptic characteristics: Golden yellow color. With a complex aroma of flowers, dried fruit and spices. The flavor is full, balanced and remarkably persistent
San Giovanni is the name of our estate in the valley near the small village of San Giovanni a Cerreto. In the church adjacent to our estate there is a Renaissance painting by Rutilio Manetti depicting Giovanni offering the chalice to the Madonna. The chalice with the snake was chosen as a symbol in tribute to this ancient land that bears the name of the saint. Valdisanti is a cuvée of Cabernet Sauvignon, Sangiovese and Cabernet Franc. It is elegant and structured, with a spicy complexity and a long aftertaste.
Production area: Chianti Classico, Tuscany. Soil: Silt and clay with a considerable presence of skeleton. Age of the plants: Vineyards planted in spring 2000. Plant density: from 6,900 to 11,000 plants per hectare. Production: 60 qt./ha. Production: 89,000 bottles (2009); 74,000 bottles (2010); 75,000 bottles (2011); 87,000 bottles (2012); 88,000 bottles (2014); 80,000 (2015). Aging: 12 months in the bottle. Vinification: After selection in the vineyard and in the cellar, the grapes are de-stemmed and introduced whole in truncated conical wooden tanks. Alcoholic fermentation: In thermo-conditioned truncated conical wooden tanks, equipped with automatic temperature control, the must in contact with the skins for about 30 days, during which manual pigiage, pumping over every 4-6 hours and a delestage at the week. Malolactic fermentation: In French oak barriques (70% new, 30% one year old). Aging: 16 months in barriques, of which 6 on fine lees.
Organoleptic notes: Clear, deep ruby red with garnet reflections. Clean with aromas of dried fruit, cinnamon, pepper and vanilla. Very structured body, with soft and round tannins, aromas of ripe fruit, pepper and an aftertaste rich in vanilla and licorice.
There is a small circular forest at the top of the highest hill on the Tolaini farm. This grove is known as Al Passo and from this hill you can enjoy a magical panorama that goes up to the towers of the city of Siena. It is a place rich in history where there is also an ancient Etruscan tomb. Al Passo is Pierluigi Tolaini's most traditional blend.
Production area: Chianti Classico, Tuscany. Soil: Silt and clay with a considerable presence of skeleton. Age of the plants: Vineyards planted in spring 2000. Vinification: The grapes, after selection in the vineyard and in the cellar, are de-stemmed and introduced whole in stainless steel tanks or truncated cones of wood. Alcoholic fermentation: In thermo-conditioned stainless steel tanks or conical wooden trunks, equipped with automatic temperature control, keeping the must in contact with the skins for about 20-25 days, during which pumping over every 6-8 hours and one delestage per week. Malolactic fermentation: In truncated conical wooden tanks and in French oak barriques (20% new and 80% one year old) Aging: On fine lees for 6 months in barriques and in truncated conical wooden tanks, 8 months in barriques (20% new). Aging: 12 months in the bottle.
Organoleptic notes: Clear, bright ruby red with a hint tending to garnet with aging. Clean with aromas of red fruits, licorice and vanilla, spicy notes of black pepper. Good body with quite soft tannins, aromas of ripe fruit, vanilla and licorice with a rich and spicy aftertaste.