Edi Simcic Ribolla

”ribolla gialla is well-known as high-yielding. Most frequently it is a basis for simpler everyday wines. Selective work in 25 to 35-year-old vineyards and a selection of grapes at harvest enable us to show its nobler face. We pay more attention to mineral notes and saltiness offered by the soil of the goriska brda region rather than its aroma profile. Ribolla is the pride of the goriska brda. The nose is matured and youthful at the same time. It offers discrete roasted notes and an aroma of yellow fruit. It has a firm full mouth feel with a longer aftertaste. It wins us over with distinct acidity saltiness and a mineral note which cleans the mouth. After three or four years and with the development of tertiary aromas it becomes even more complete and excellent than it was in its youth. Ageing: somewhat less new wood (15 to 20%) as with other wines from the premium line. Food: fish and appetizers which do not carry too intensive aromas. It cleans the mouth very well when a