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Alcohol (% vol): 13,00
Total acidity (g/l): 5,60
Residual sugar: dry
Vintage: 2004
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Blending grape varieties serves two purposes. First, it reconciles the culturally acquired expectations of the local consumer with those of the international wine lover, forming a link between Friuli and the rest of the world. From a winemaking point of view, blending gives the wine balance and complexity. On its own, Ribolla Gialla has aromatics that are not particularly assertive, but its contribution is important, for it gives the blend texture, freshness and vivacity.
"Annuario dei Migliori Vini Italiani 2006"- Luca Maroni: "Vino Frutto"
"I Vini di Veronelli 2006"- Luigi Veronelli: "3 stars"
Variety: Chardonnay - Ribolla Gialla
Denomination: Indicazione Geografica Tipica "delle Venezie"
Area of production: Friuli Orientale
Soil type: Marl and sandstone flysch of Eocene origin
Grape: Chardonnay - Ribolla Gialla
Vine training system: Guyot
Pest control: Low environmental impact integrated pest management
Harvest period: First 20 days of September
Harvest method: Manual
Vinification: The bunches were carefully destemmed and left to macerate for a short period. Next, the fruit was soft crushed. The must obtained was then allowed to settle. Fermentation was in temperature-controlled stainless steel tanks for the Chardonnay, and in small oak casks for the Ribolla Gialla.
Ageing: After fermentation, the wine was left on the lees for six months. Bottling took place in March 2005. The bottled wine was aged in temperature-controlled binning cellars for a minimum of two months.
Sensory characteristics:
Appearance: intense canary yellow with gold highlights.

Nose: balsamic, fruity, with notes of peach, apricot, citrus; fresh and light with a touch of vanilla.

Palate: Full-bodied, soft, velvety with well balanced acidity; long, persistent, citrus finish.

Serving suggestions: Excellent as an aperitif, Shrjs is also an outstanding partner for asparagus, vegetable soups, creamed pulses and marinated fish.
Serving temperature: 12 - 14 °C
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