With the 1983 vintage, which came on the market in May 1984, we began calling our Ribolla Gialla VINNAE to mark the birth of our second son, Michele, and also to celebrate the 100 years of work and dedication to both vineyard and wine of five generations of Jermanns, who came to Villanova in 1881 from Bilijana (now in Collio Sloveno). From Vinnaioli comes the name Vinnae for the Ribolla Gialla, which was mostly cultivated by our family in Collio since the 18th century. With the 2004 vintage the label was changed with the addition of the two-headed eagle: this symbol was found on an old barrel belonging to our great-grandfather Anton, and is a symbol of the Austro-Hungarian origins of the Jermann family, with the cellar greeting (“servus cella”) and indication of the varieties that express the threefold soul of our land: Slovene, Friulan and Austrian.
Type of terrain: Predominantly marlstone and sandstone belonging to the Flysch formation from the Eocene era that gave rise to a rocky substrate that later formed the characteristic “ponca” of the Collio area.
Made with grapes: Ribolla Gialla for the most part, Tocai Friulano and Riesling Renano
Alcohol content: 12,5% - 13%
Maturing: Part maturing for 6 months in 750-litre barrels made from Slavonian oak.
Type of bottle: With Stelvin-model screw cap made by Pechiney in France: we selected this high-technology cap to preserve all the fragrance and organoleptic qualities obtained first in the vineyard and later in the cellar, and to keep out foreign tastes or odours deriving from cork-wood bark or, worse, the chemical washing that the cork is subjected to.
Tasting notes and match: It has a clear, brilliant straw-yellow colour. Its aroma is fruity, mineral and elegant, for all its rustic forthrightness, with a taste that is dry, zesty and full-flavoured. Like Riesling, Ribolla is one of the most acid-rich medium-bodied wines, making it excellent as an aperitif, with seafood appetisers or fish first courses. Its excellent drinkability and freshness make it especially pleasant in summer.
Serving temperature: 12/14°C