Movia Ribolla 2016
The name Ribolla (in Italian) stems from “ribollire”, meaning to re-boil. The Bora wind in the littoral cooled the cellars before the wine must rich in sugars was able to fully ferment, stopping fermentation, only for the wine to then “re-boil” in the spring.
The Ribolla has an inviting golden to amber color, which speaks of longer skin contact. Nose is amazingly rich for Ribolla, with gooseberries and blackcurrants dominating over gentle piny and fine oaky notes. Very dry, medium bodied with touch of tannins and salty savory character and lot of life. This is a homage to Ribolla, the oldest variety in Brda. It is excellent to approach now, but will be great in next decade until 2025.
Rebula is served chilled to 9 or 10 degrees Celsius, accompanying saltwater fish as well as freshwater specialties such as trout or salmon, as well as oysters.
A picturesque, eastern European wine growing nation, Slovenia can claim one of the most ancient winemaking cultures in all of Europe. Its history dates back to the Celts and Illyrians tribes, well before the Romans had any influence on France, Spain or Germany. But it wasn’t until the 1970s that Slovenia developed a more refined, private-sector wine industry.
Today it is a powerful source of some of the industry’s most important orange wines (whites made with extended skin contact); furthermore, fully three quarters of the country’s wine production is white.
Slovenian weather is continental with hot summers and cold, wet winters. It is divided into three wine regions: Podravje in Slovenia’s northeast; Primorska in its west, close to Italy; and Posavje in its southeast. These are further divided to nine wine districts.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.