description
Details of wine
Growing vines and making wine is a family tradition for the Primosic winery that has spanned four generations.
The desire to experiment with new production methods must merge with the teachings that come from the past. At the center of everything is respect for nature and its seasonal rhythms. The soils of the Collio offer minerality and longevity to the wines of these hills, which can express themselves best even after many years of aging. The Primosic Reserves, from Klin to red Metamorfosis to Picolit, know how to wait for the moment of taste to give the best of themselves. With them the Ribolla di Oslavia Riserva, the synthesis of a grape variety that has always had its home in Oslavia.
Collio Klin Riserva is obtained through manual harvesting and a first fermentation inside the wooden casks with indigenous yeasts. Maturation takes place in cask for 24 months and then in bottle for no less than 12 months.
The color is golden yellow with hints of hawthorn and exotic fruit. The taste has a balanced acidity of the toasted notes.
Dishes based on fish and shellfish are ideal combinations.
FREE SHIPPING ON ORDERS OVER 49 EURO
Color
Giallo dorato.
Smell
All'olfatto si presenta complesso, elegantemente intenso di biancospino e frangipane, frutta esotica, spezie e macchia mediterranea.
Taste
Al gusto ampio, con acidità bilanciata ed in armonia con le note tostate, fini ed intriganti. Racconta distintamente la sua unicità ed appartenenza.
Details
Features
| YEAR | 2016 |
|---|
| VINES | 30% Chardonnay, 10% Ribolla Gialla, 30% Sauvignon, 30% Friulano |
|---|
| TRAINING SYSTEM | Guyot |
|---|
| ALCOL | 13.50 |
|---|
| FORMAT | 0,75 L Standard |
|---|
| COLLECTED | Le uve raccolte manualmente in cassette, a piena maturazione, vengono diraspate e pressate in maniera soffice. |
|---|
Details
Informations
| CLASSIFICATION | DOC Collio Goriziano o Collio |
|---|---|
| TEMPERATURE | 12-14 |
| LOCATION | Oslavia (GO) |
| GROUND | Marna - arenaria "Ponca", molto povera in sostanza organica. |
| REFINEMENT | 24 mesi di maturazione in legno poi imbottigliato senza filtrazione sterile. Il vino rimane in affinamento in bottiglia non inferiore a 12 mesi. |
| ANNUAL PRODUCTION | 6800 |
| PLANTS FOR HECTARE | 4800 - 8000 |
| WINEMAKING | Il mosto fiore viene separato dal mosto di pressa e passa nei caratelli di legno da 500-600 litri, dove inizia la fermentazione ad opera di lieviti indigeni. La fase di fermentazione tumultuosa dura circa 15-20 giorni e termina a fermentazione malo-lattica quasi completata. La temperatura nei piccoli fusti non supera i 26-28 °C. Il vino viene travasato e alla massa viene aggiunta la parte di ribolla gialla. |
| DECANTING | 1 ora |
| RETURN HALF | 5500 kg/Ha |
| ACIDITY | 5.5 g/l |
Details
Awards
| EXPERT | YEAR | MARK |
| Veronelli | 2011 |  |
| Veronelli | 2013 | |
| Veronelli | 2015 | |
| Wine Spectator | 2009 | 91 |
| Wine Advocated | 2013 | 93 |
| Wine Advocated | 2015 | 95 |
| James Suckling | 2013 | 93 |
| James Suckling | 2015 | 93 |
User Reviews:
Leave your opinion too!
Log in to be able to have your say on this wine!
CELLAR
Name: Primosic
Start-up year: 1956
Cultivated hectares: 32
Winemaker name: Marko Primosic
Address: Loc. Madonnina d'Oslavia, 3 - Oslavia (GO)
Web Site: www.primosic.com
The relation between these hills, and its inhabitants, and viticulture, is an essential part of the history of this peculiar region named Collio. Primosic winemakers are an appropriate demonstration of this liaison. Primosic attitude to always push forward the quality limits takes to the zonation project, in order to ascertain the cru characteristics and find the perfect match with the vines. A lifetime philosophy in which Primosic strive to determine its own wine expression in a distinctive balance between varietal and terroir. Today Sylvester Primosic is joined by his two sons, Boris as CFO and cellar coordiantor while Marko, CEO, also overview the export & marketing aspects.