Ribolla Gialla "Vini Orsone" DOC Bastianich
| Punteggio sommelier | 90/100 | 2025 |
| James Suckling | 90/100 | 2017 |
| Cantina | Bastianich |
| Denominazione | Ribolla Gialla Doc |
| Annata | 2023 |
| Uvaggio | 100% Ribolla Gialla |
| Gradazione | 12,50% |
| Cl | 75cl |
| Solfiti | Contiene Solfiti |
| Codice ICQRF | UD 6664 |
| Sede Cantina | Bastianich - Cividale del Friuli (UD) - Via Darnazzacco, 44/2 |
| Bottle size | Standard bottle |
| Combination | Sushi-sashimi, Pasta with tuna, Mixed fried fish, Mussels, Grilled Fish, Steamed fish Hors d'oeuvres, Crustaceans, Tartare-fish carpaccio |
| Region | Friuli Venezia Giulia (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Ribolla Gialla |
Produced from 100% Ribolla Gialla grapes, this Friulian white wine comes from vines between 15 and 30 years old located on Eocene marl soils with a limestone base. The grapes harvested following the harvest that takes place in early September are carefully selected and then destemmed and pressed: a must is then obtained which, following decantation, undergoes alcoholic fermentation at a controlled temperature for about 20 days. Batonnage technique is used, moving the yeasts to enrich the product with natural antioxidants. After filtering, the wine is bottled and refined in the bottle for approximately 30 days.
Characteristics of Ribolla Gialla Friulian white wine
The organoleptic examination shows a straw-yellow colour and an olfactory bouquet of fresh fruit. The same freshness is found on the palate, as well as a certain minerality.
Suggested food pairings with Bastianich's Ribolla Gialla
It can accompany fried or raw fish, but is also excellent with spicy dishes, meats and fresh cheeses. It should absolutely be served chilled, at a maximum temperature of 8°C in tall, tapered glasses.
