A wine of straw-like yellow colour. The nose is a combination of florals and apricots. On the palate, the fruit characters dominate, emphasizing ripe apples, pears, and peaches with the fresh citrus. A fine balance between alcohol, acidity and texture from the fine lees aging, with a distinct mineral note that adds to the wines pleasant salinity.
Ribolla Gialla (Rebula) is thought to have originated in the Friuli Collio/Goriška Brda region. The first written documentation of the grape was in a 1289 notarial contract on vineyard land in the Friuli region. The white wine made from the Ribolla grape is typically light-bodied with high acidity and floral notes. The ripening of the grapes depends on the location, the exposure, the biotype, the training system and soil conditions, which is why Rebula is usually harvested at different times in Brda and the situation in the vineyard needs to be closely monitored. Due to the specific ripening process, Rebula can only be picked by hand, as the grapes are quite easily damaged despite their thick skins.
Erzetič is located within Brda, in the Littoral wine region of Slovenia. The Brda district borders the Italian wine region of Friuli-Venezia Giulia with the Gorizia Hills Denominazione di origine controllata (DOC). The westernmost Slovene wine-growing region acts like a pocket between the subalpine hills and the Friuli plain. This region was one of the first in Slovenia to make a concentrated attempt at establishing an international reputation for quality. Slovenia has a diverse geography which provides a wide variety of microclimates. While considered to be a continental climate, the Brda region also has a Mediterranean influence.
The Erzetič estate is comprised of several vineyards, all within the town of Višnjevik. The property has been owned and operated by the Erzetič family since 1725, when it was purchased by Martin Erzetič. The vineyards are comprised of terraces with single Guyot trained vines, with a density of 4000 plants per hectare, on soils made up of marl and schist. The Erzetič family practices biodynamic farming, with vines aged over 15 years. The Ribolla is generally harvested in the second half of September and always by hand.
Immediately after pressing, the must was cooled down to 8°C in a stainless steel vat. After a day, the must was decanted at which point fermentation began at a controlled temperature of 15°C with only the use of indigenous yeast. At the end of fermentation, the wine was oxygenated then left to mature on fine lees for 3-4 months before being filtered then bottled.