Rebula 2017

In Brda, the Ribolla is mentioned for the first time in our village Snežeče. 'The Briški zbornik' quotes a sales contract Cod. R 80, from which we can see that on May 27, 1336, Ancil from Snežeče sold to Henrik from Rittersberg for eight marks one tenth of his vineyards. Each year those vineyards produced six buckets of Ribolla. An older source mentions that on December 31, 1323, Valter (Ancil’s father from Snežeče), sold his vineyards in Snežeče (DOBUJE) as well. Most likely, those vineyards were on the same slopes around the church of Marija Snežna, where our vineyards of Ribolla are now located.

Ribolla grapes are grown in vineyards which are 7 to 30 years old. The hand-picked grapes are left to macerate for 12 hours, pressed and then fermented in inox containers, where the wine remains on fine yeast until April. The moving and subsequent maturation in inox tanks follows, where the wine then waits for bottling.

Grape variety: Rebula (Ribolla Gialla) 100%
Geographical area: BRDA (Snezece, Slovenia)
Geographical protection: ZGP (protected geographical origin)
Name of vineyard, area: Ronk – 0,8 ha, Pod Hiso – 0,5 ha
Position: south-east
Altitude: Ronk 140-170m, Pod Hiso 130m
Soil: opoka (marl)
Training method: simple guyot 
Vine density: Ronk (2,3 x 0,7m) 6000 vines/ha, Pod Hiso (2,5 x 1,1m) 3600 vines/ha
Planting age: Ronk – 7 years, Pod Hiso – 30 years
Yield per vine/hectar: 1.2 kg/7000 kg
Harvest: manual; 20th – 23rd September 2017


De-stemming and crushing
Pre-fermentation maceration: 12 hours
Yeast: selected
Maturation: stainless-steel conteiners, 7 months on the lees
Malolactic fermentation: not made
Wine production: natural, traditional
Alcohol content: 13,0%
Total acidity: 5,50 g/l
Residual sugar: 2,0 g/l
Bottle ageing: 4-6 months
First vintage: 1992
Temperature of wine when served: 10-12 °C

Rebula 2017