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Jermann Vinnaioli Vinnae Venezia Giulia IGT 2008

Winemaker's Notes:

This lovely white blend is made predominantly from Ribolla Gialla, with a small proportion of Friulano and Riesling. These grapes are traditional white varieties used in this area of Venezia, Villanova di Farra. Only small volumes are ever made and this enables Jermann to control the quality of each individual parcel by tending it meticulously throughout the year. Yields are kept low in order to increase concentration and are harvested at the optimum ripeness / acidity balance. Through very careful vinification of the individual parcels Jermann is able to ensure that the maximum amount of elegance and transparency is given space to show itself in the finished wine. The wine has a perfumed scent of oranges and flowers and is slightly reminiscent of fine Viognier and Gewurztraminer. Try this wonderful un-oaked fruit expression with braised pork loin cutlets with thyme-lemon sauce, fish and vegetable soup with lime, ginger, and cilantro, warm asparagus and prosciutto salad or summer rice salad with goat cheese dressing.

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This lovely white blend is made predominantly from Ribolla Gialla, with a small proportion of Friulano and Riesling. These grapes are traditional white varieties used in this area of Venezia, Villanova di Farra. Only small volumes are ever made and this enables Jermann to control the quality of each individual parcel by tending it meticulously throughout the year. Yields are kept low in order to increase concentration and are harvested at the optimum ripeness / acidity balance. Through very careful vinification of the individual parcels Jermann is able to ensure that the maximum amount of elegance and transparency is given space to show itself in the finished wine. The wine has a perfumed scent of oranges and flowers and is slightly reminiscent of fine Viognier and Gewurztraminer. Try this wonderful un-oaked fruit expression with braised pork loin cutlets with thyme-lemon sauce, fish and vegetable soup with lime, ginger, and cilantro, warm asparagus and prosciutto salad or summer rice salad with goat cheese dressing.

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