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La Tunella Rjgialla 2008

Winemaker's Notes:

One of Friuli’s great indigenous white varietals, La Tunella’s Ribolla Gialla grapes are hand-harvested into cases and delicately pressed immediately. The resulting first press undergoes cold static decantation and then a fermentation stock (prepared previously from the selected best grapes of the same variety) is added. The must ferments slowly in stainless steel vats at precisely controlled temperatures (16° C) for approximately 30 to 40 days. Once fermentation is complete, the lees are stirred many times at set intervals (batonnage) to produce naturally stable, well-rounded and full-bodied wine, with a delicate bouquet. After a long sur-lie ageing process, bottling is deferred until the first ten days of March 2010.

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One of Friuli’s great indigenous white varietals, La Tunella’s Ribolla Gialla grapes are hand-harvested into cases and delicately pressed immediately. The resulting first press undergoes cold static decantation and then a fermentation stock (prepared previously from the selected best grapes of the same variety) is added. The must ferments slowly in stainless steel vats at precisely controlled temperatures (16° C) for approximately 30 to 40 days. Once fermentation is complete, the lees are stirred many times at set intervals (batonnage) to produce naturally stable, well-rounded and full-bodied wine, with a delicate bouquet. After a long sur-lie ageing process, bottling is deferred until the first ten days of March 2010.

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