Ribolla Gialla of Volpe Pasini is a native grape variety, good natural acidity and fresh flavors, stands out for its just vividness, elegantly softened by the great balance that still is created in the bottle. It should be drunk young to appreciate more great hints of fruitiness. Excellent as an aperitif, excellent with dishes based on fish and shellfish.
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|Designation||Delle Venezie IGT|
|Alcohol Content||13% vol.|
|Formats||Bottle of 750 ml.|
|Tasting||Straw yellow colored with greenish reﬂections, it should be drunk young to mainly appreciate great scents of fruit, while ageing it in the bottle for a few months allows it to catch all the characteristics peculiar to this grape.|
|Food matches||Aperitif, Raw Fish, Seafood & Shellfish|
|Service temperature||10° - 12° C.|
|Suggested glass||Calyx thin long-stemmed|
Ribolla is an indigenous grape, with a good natural acidity and fresh aromas; it distinguishes itself for its adequate liveliness, elegantly softened by the great balance that is created in the bottle. It is arousing more and more interest, even outside of Italy. Straw yellow colored with greenish reﬂections, it should be drunk young to mainly appreciate great scents of fruit, while ageing it in the bottle for a few months allows it to catch all the characteristics peculiar to this grape..
VOLPE PASINI LINE
This line, in the ambit of production specific to each single grape variety, sees a selection of grapes steered towards wine making for a production of wines be they white or red with qualities of balance, freshness and a capacity to contain the essence of the specific grape variety and the scent of the land that generated them.
The heart of the complex, with its offices and the cellar is comprised of a heritage villa, dating from 1596 and a complex of buildings which surround the villa. Inside the property of 20,000 square metres is found the centuries old park and a small vineyard of Ribolla Gialla, which recalls the wine vocation of Volpe Pasini. Dating from the seventeenth century there are documents which testify to the wine production on the property. The company since then has always expressed a purely agricultural vocation, and in the second half of the twentieth century it became exclusively wine producing. During the 70’s along with other “pioneering producers”, Volpe Pasini carried Fruilian winemaking into Italy and the world. Leaving behind the logic of wines in demijohns, they concentrated their energies into the research for excellence and into the close examination of new outlets in the international markets (above all USA and Germany). Now days Volpe Pasini sells 50% of its wines outside Italy, through a solid commercial network more than thirty years old. Today Volpe Pasini is more vital and competitive than before, having found once again the solid base and the innovative willingness which has made it, during the past decades, one of the most important wineries of Friuli Venezia Giulia.
52 hectares of vineyards, of which half are for white grapes and half are for red grapes, on the hills of Togliano and Prepotto, in the best wine growing areas of the Colli Orientali of Friuli.
In the field, soil, subsoil, topography and microclimate render each vine unique.
In the cellar, old traditions and modern technologies elevate and transform special grapes into extraordinary wines. It is thus that in every bottle you will find a world of tastes, of land, of tradition and in the name of uniqueness within typicality.
Quality for Volpe Pasini is made by accumulated historic wisdom, by generations bending over the grapevines, and the ineffable emotions from the first tasting in the cellar. Hence the wonder, every year, of finding wines which are always new and always old, with a capacity to whisper the tender secrets of the land, gathering the scents and the flavours of every blade of grass, the colours of every sunset. This is the Volpe Pasini choice: a choice of land, of people, of quality.
Production is divided into 60% white wine and 40% red wine. White winemaking rigorously follows technical principles which are the result of all the interpretations of the physical and biological evolution of fermentation phenomenon. We have adopted both the technology of rigorous reduction in order to obtain intense aromatic elegance, and the technique of criomaceration to heighten the structure of the wine. It was a company choice to focus on the creation of significant red wines. This has been achieved by a strategy of contained production and a vinification that during the phase of maceration aims at a careful extraction of the tannins. Implicit therefore, are very long macerations.