Winery Russolo RinoZui Ribolla Gialla
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Zui Ribolla Gialla from the Winery Russolo Rino
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Zui Ribolla Gialla of Winery Russolo Rino in the region of Friuli-Venezia Giulia is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Zui Ribolla Gialla
Pairings that work perfectly with Zui Ribolla Gialla
Original food and wine pairings with Zui Ribolla Gialla
The Zui Ribolla Gialla of Winery Russolo Rino matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of gratin of coquillettes with ham, samoussa 3 reunionese cheeses or cheese clafoutis.
Details and technical informations about Winery Russolo Rino's Zui Ribolla Gialla.
Discover the grape variety: Ribolla gialla
Lively, taut whites with firm acidity and a slender mouth, featuring aromas of citrus, green apple, white flowers, fresh herbs and chalky mineral notes. Often vinified with skin maceration (orange wine), developing amber hues of dried fruits, honey, tannins and oxidative complexity. Signature of great Friulian whites (Collio DOC, Colli Orientali del Friuli DOC) and Slovenia under the name Rebula (Brda). Native Friulian grape.
Last vintages of this wine
The best vintages of Zui Ribolla Gialla from Winery Russolo Rino are 2015, 2014, 0, 2018 and 2016.
Informations about the Winery Russolo Rino
The Winery Russolo Rino is one of of the world's greatest estates. It offers 35 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Italian benchmark of great whites of elegance and minerality. Emblematic Friulano with notes of fresh almond, pear and white flowers, taut Ribolla Gialla, precise Pinot Grigio, lively Sauvignon and balanced Chardonnay. Rare sweet Picolit (DOCG), saline Malvasia Istriana. Rising reds: fruity spicy Refosco, more tannic Pignolo and Schioppettino.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
