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Ribolla Gialla Jermann 'Vinnae' 2024 cl 37,5
Ribolla Gialla Jermann 'Vinnae' 2024 cl 37,5
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Silvio Jermann's Ribolla Gialla is a good dry and savoury wine ideal as an aperitif, with seafood appetizers and fish-based first courses.
In summary
How to taste it
Visual tasting
Crystalline, straw yellow in colour with greenish reflections, quite consistent.
Olfactory tasting
Intense and quite complex, it combines floral notes of rose, hints of peach and orange, displays pleasant notes of honey and saffron and finishes with light notes of hydrocarbon and some mineral hints of flint.
Taste tasting
Dry, quite warm, quite soft, elegant despite its peasant frankness, with a dry, fresh and savoury flavour.
What to pair wine with Ribolla Gialla Jermann 'Vinnae' 2024 cl 37,5
Jermann Ribolla Gialla 'Vinnae' is excellent as an aperitif, with seafood appetizers, fish-based first courses, and is especially pleasant in summer due to its great drinkability and freshness.
Contains sulfites.
Jermann's Ribolla Gialla 'Vinnae' is made primarily from Ribolla Gialla grapes, with a very small percentage of Riesling Renano and Friulano, all extremely fresh wines that make it a great aperitif. The 1983 vintage was the first in which the wine was called 'Vinnae,' commemorating the birth of the second son, Michele, and the hundred years of work and dedication to the vineyard by the five generations of Jermanns who arrived in 1881 from Bilijana (now in the Slovenian Collio). From winemakers, therefore, Vinnae. With the 2004 vintage, the label was updated with the addition of the double-headed eagle, found on an old barrel belonging to great-grandfather Anton, a symbol of the Jermanns' Austro-Hungarian origins. A Central European bottle, therefore, embodying the knowledge of ancient families and young producers, from the Austro-Hungarian Empire, through Slovenia, to Friuli. It is best served at 8-10 degrees Celsius. Available with both natural cork and Stelvin closures, which the winery uses to preserve the fragrance and organoleptic qualities obtained first in the vineyard and then in the cellar, and to avoid strange flavors and odors caused by the cork bark, or worse, the chemical cleaning it undergoes.
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