Block 3 was planted with FPS (01) with SO4 rootstock .
Ribolla Gialla Flavor Profile
The grape is believed to have originated in Greece and made its way to the Friuli-Venezia Giulia by way of Slovenia. The first written documentation of the grape was in a 1289 notarial contract on vineyard land in the Friuli region.
Ribolla is suitable for all kind of vilifications – from sparkling, through fresh and wooden-aged whites, sweet with noble rot (botrytis), and all the way up to the Orange wines made in amphora.
Orange wine is a kind of white wine which behaves like a red. Which has a structural presence, a texture, a depth and a frame of reference altogether different and grander than the conventional white wines that we know. In a fresh dry style, Ribolla produces pungent and sappy in scent whites, with balanced, vivid yet vinous flavors of lemon, grapefruit and saline edge.
This wine will age wonderfully for years to come.
Our Ribolla Gialla Vintages
2018
In The Vineyard
| Date | Temp | Notes |
|---|---|---|
| 9/28/18 | 55^F | First harvest of about 1 ton of RG |
Grape Ripening Data
| Date | Brix | TA | pH | Notes |
|---|---|---|---|---|
| 9/28/18 | 22.2 | 7.2 | 3.45 | |
Grapes sold to Harrington Winery in San Francisco. Bryan is noted for his working with lesser known varieties. Half of the lot was fermented in Stainless Steel, the other half in a clay Amphora. Finish pH was as follow: Stainless Steel 3.45, Amphora 3.70
2019
In The Vineyard
| Date | Temp | Notes |
|---|---|---|
| 3/10 | 45 | Vines Pruned |
| 4/25 | Weeds mowed between rows |
Grape Ripening Data
| Date | Brix | TA | pH | Notes |
|---|---|---|---|---|
2020
In The Vineyard
| Date | Temp | Notes |
|---|---|---|
| 3/10 | 45 | Vines Pruned |
| 4/25 | Weeds mowed between rows |
Grape Ripening Data
| Date | Brix | TA | pH | Notes |
|---|---|---|---|---|
| 8/21 | 17.8 | 3.19 | ||
| 9/17 | 21.0 | 3.38 |
What a great year. Even though we had a long heat spike that lasted almost nine days in Northern California our vineyard stayed relatively cool, about five to ten degrees cooler than forecasted for our area. We began harvesting the Ribolla Gialla on August 26 with a sugar of 19.1 Brix with a pH of 3.01 with the last harvest of 2.5 tons on September 17th with a sugar level of 21 brix a pH of 3,38.
| Block 3 | |
|---|---|
| Year Planted: | 2014 |
| Block: | One (1) acre |
| Soil: | Cometa Sandy Loam |
| Depth: | > 72” |
| Elevation: | 105’ |
| Terrain: | Slightly sloping toward the South |
| Row Orientation: | 7.5° NE/SW |
| Vine Spacing: | 7 feet |
| Row Spacing: | 10 feet |
| Trellis System: | Modified California Sprawl |
| Cordon Height: | 60” |
| Irrigation: | Drip controlled by soil moisture sensors |
| Cultural Practices: | Spring, mow between rows, spot spraying for cleanup, Growing Season, mildicide application not needed, hand harvest |