Andrew Jefford
on today's Weekend FT wrote something nice about Ribolla from Brda like
this one from Movia: "the most ancient and most provocatively rewarding
of collio's and brda's wines are the golden whites based on the ribolla
gialla (or, in slovenian, rebula)
variety: they can smell of cheese, fungus, straw or honey, and seem to
taste flat and torpid at first. however, then comes a set of compelling
aromas and flavours, and great gastronomic aptitude."
if these words don't make you frantically crave for a Brda Ribolla then nothing would.
if these words don't make you frantically crave for a Brda Ribolla then nothing would.
Movia's Ribolla comes from biodynamically farmed vines that are
over 60 years-old. The grapes are vinified with native yeasts, without additives and no
sulfites added until bottling. Movia says: "thus the wine has gone through
all natural processes and becomes sound and stable naturally, ready to
last one lifetime of ours."
The 2006 Movia Brda Ribolla is drinking beautifully, should you decide not to wait a lifetime.
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