M�rke: Conti Formentini

RAIADE - Ribolla Giall
Collio Doc

Tracing the wine-making history of Conti Formentini would be quite an arduous task for us as we would have to range back to the early decades of the sixteenth century. More meaningful and important however is to look at its evolution, the path that led it to interpret typicality in a new way, in a more modern and contemporary style that expresses the "real Collio" and all its values, making it possible to savour and exalt the unique characteristic of the vines and allow them to further express their already powerful personality. Its collaboration with the 30 historical vine-growers and years of studies and experimentation, have allowed the Cellar to achieve new levels of oenological maturity founded on the decision to opt for varietal purity and the rejection of complementary vines.

The grapes: 100% ribolla gialla.

The vineyard: the vines grow on the hills with the best exposure to the sun in the commune of San Floriano del
Collio, at about 200 metres a.s.l. on lands rich in marlstone and therefore poor and quite ungenerous; the vines are grown using the spurred cordon or Cappuccino system, in order to permit the perfect irradiation of the grapes and their consequent ripening; the density is over 4500
vines per hectare with an average grape crop of 8-8.5 tonnes/hectare, giving a wine yield of 65%.

Vinification: the grapes are collected from the end of September to the start of October, slightly over-ripe, to
obtain the maximum concentration from the fruit right away. Some them (about 35%) are laid to rest in a fruit shed while the remainder begins the vinification process. After about one month, a technique similar to the Tuscan "governo" is applied; the dried bunches are added to the partly fermented must after removal of the stalks. When a certain alcoholic strength has been reached, new wine is added in several stages, wine which itself ferments. The purpose of all this is to increase the wine's body and complexity.

The wine: a full yellow gold colour, with greenish hues; an intense and delicate perfume, fragrant with acacia flowers, with hints of lime tree and chestnut leaves, and undergrowth; a dry, savoury and fresh flavour with a distinct citric vein, with an attractive quite persistent plum base.

Analytical data: 12.50% alcohol; 5.30 g/l total acidity; 3.34 pH ; 5,40 g/l sugar; 18.2 g/l dry extract.

Optimum conservation: 2-3 years in bottles laid on their sides in a cool dark environment.

Gastronomic combinations: aperitif, boiled fish, hors d'oeuvres with seafood, grilled scampi

Serving temperature: 10-12° C.

Curiosities: In Fiulan dialect Raiade means "Sunbeam" to highlight how fundamental the sun is for ripening this simple grape and for exalting the personality of this wine.