2009 Radikon, Ribolla 3781 - Friuli-Venezia Giulia - 1 Literes (1,0 L)
Nr. 83789589
2018 Radikon: Ribolla, Jakot & O.... - Friuli-Venezia Giulia IGT - 3 Jenny (0,5 l)
Nr. 83789589
2018 Radikon: Ribolla, Jakot & O.... - Friuli-Venezia Giulia IGT - 3 Jenny (0,5 l)
Ribolla
Soil: Ponka, type of clay that in the deepest states has the compactness of a rock, but that flades as soon as it comes into contact with some corrosion agent (air, water...)
Vineyard extension: 2.3 ha
Type of plant: Guyot and sapling in the back
Density strains per ha: 8,000
Average age of the vineyard: 30 years
Average production per ha: 30 hl.
Vinification and aging: Despaping, spontaneous fermentation and maceration for 3/4 months in truncated oak vats with 2/3 manual scrolling until the end of fermentation. Snapping and aging in oak barrels from 25 to 35 hl for 36 months with some tranvas if necessary, and a further 18 months in bottle.
Total sulphur: 8 mg/l
O...
Soil: Ponka, type of clay that in the deepest states has the compactness of a rock, but that flades as soon as it comes into contact with some corrosion agent (air, water...)
Extension of the vineyard: 4 ha
Type of plant: Single and double Guyot
Density strains per ha: 8,000
Average age of the vineyard: 30 years
Average production per ha: 35 hl.
Vinification and aging: Despaping, spontaneous fermentation and maceration for 3/4 months in truncated oak vats with 2/3 daily manual scrolling until the end of fermentation. Dealing and aging in oak barrels from 25 to 35 hl for 36 months with some travasers if necessary, and 12 months in bottle.
Total sulphur: 4 mg/l
Jakot
Soil: Ponka, type of clay that in the deepest states has the compactness of a rock, but that flades as soon as it comes into contact with some corrosion agent (air, water...)
Extension of the vineyard: 1.6 ha
Type of plant: Single and double Guyot
Density strains per ha: 8,000
Average age of the vineyard: 30 years
Average production per ha: 35 hl.
Vinification and aging: Despaping, spontaneous fermentation and maceration for 3/4 months in truncated oak vats with 2/3 manual scrolling until the end of fermentation. Dealing and aging in oak barrels from 25 to 35 hl for 36 months with some tranvas if necessary.
Total sulphur: 13 mg/l.
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