Rebula 2020

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 10 to 33 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 – 10 years, Pod Hiso – 33 years
Yield per vine/hectar: 1.2 kg/7000 kg
Harvest: manual; 20th & 21th September 2020


De-stemming and crushing

Pre-fermentation maceration: 12 hours

Yeast: selected

Maturation: stainless-steel conteiners, 7 months on the lees

Malolactic fermentation: partially made

Wine production: natural, traditional

Alcohol content: 13.00%

Total acidity: 5.79 g/l

Residual sugar: 1.7 g/l

Bottle ageing: 4-6 months

First vintage: 1992

Temperature of wine when served: 12 °C