Sant'Helena Ribolla Gialla 2017
This particular wine is made from 100% Ribolla Gialla, common in this part of Friuli. An ideal pairing with shellfish and seafood, there are aromas and flavors of green apples, lemons and tangerines, and fresh herbs, thyme especially with a nutty almond finish.
It has taken over three generations and forty years to transform a small cellar into a leading Friuli winery. It is now the biggest winery in Friuli. Their Sain'Helena's Ribolla Gialla wines merge historical tradition with innovative modern technology and practices. The family estate has 300 hectares of very prized vineyards in the Collio, Grave, and Colli Orientali del Friuli DOC zones. The Ribolla Gialla grapes were cold fermented in stainless steel with some maceration on the skins.
This is an impressive and textbook example of Ribolla Gialla. The rolling limestone and clay Venezia Giulia hills grow some of Italy’s finest and most distinctive white wines. That terroir includes sunny, high-altitude slopes sheltered by the nearby Alps to allow for long, patient ripening and deep mineral expressions. Fantinel’s killer 2017 Ribolla Gialla casts a deep straw-gold hue from the bowl followed by aromas of pear skin, peach, yellow melon, and earthy ginger. Brisk on the attack with persistent minerality, the wine conveys impressive extract and thrust on the palate with notes of green apples, pear skin, lemon balm, and menthol. Conveying a deft balance between fruit extract and minerality, the wine is ready to drink now and over the coming two years with golden trout, sauteed mushrooms, light poultry preparations, lentil soups, vegetable omelets, and lighter pasta dishes.