This has delicate aromatics of cherry blossoms, apricots, meadow flowers and hawthorn. The palate is mid-weight and textured, adding notes of ripe tree fruits: apple, bosc pear and peach. This finishes clean and long with hints of salty minerality and candied citrus. A wonderful aperatif wine, this will also pair well with baked fresh water fish, risottos, seafood and grilled/roasted poultry.
Ribolla Gialla (known as Ribolla or Rebula in Slovenia) 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. Ripening of this grape depends on the location, the exposure, the bio-type, the training system and the soil conditions under which it is grown, which is why Rebula is usually harvested at different times in Brda and the situation in the vineyard needs to be closely monitored. Rebula can only be picked by hand, as the grapes are quite easily damaged despite their thick skins. The white wine made from the Ribolla grape is typically light-bodied with high acidity and floral notes.
Slovenia has a diverse geography which provides a wide variety of micro climates. Erzetič is located within Brda, in the Littoral wine region of Slovenia. Brda borders the Italian wine region of Friuli-Venezia Giulia with the Gorizia Hills Denominazione di Origine Controllata (DOC). This westernmost Slovene wine-growing region acts like a pocket between the sub alpine hills and the Friuli plain. It was one of the first in Slovenia to make a concentrated attempt at establishing an international reputation for quality. 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 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 Ribolla is generally harvested in the second half of September and always by hand.
Immediately after pressing, the must was cooled 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.
The Erzetič family’s agricultural tradition dates to 1725, when patriarch Martin established the farm in the quaint village of Visnjevik, hidden in the midst of the Brda hills. Now under the stewardship of young Andrej Erzetič, the steep, terraced vineyards are farmed organically, with varying exposures and micro-climates. The property sits at 300 meters above sea-level, the highest of any winery in the region. Their specialty, as you’d expect from the region, is the yellow-skinned Ribolla Gialla, known locally as “Rebula”. Grapes are harvested by hand and the wines are crafted in small batches. Erzetič’s wines are at once powerful and elegant.