THE WINE

The Ribolla Matta Brut from Paolo Caccese’s winery comes from Ribolla Gialla grapes grown in the estate’s vineyards in the town of Pradis in the province of Cormons in the heart of the Collio DOC. The soil rich in fragmented marl and sandstone that time has enriched with salts, and the protection of the Alps, which allow a climate with a significant temperature range, make this area a unique place for vine growing.

THE WINEMAKING

After the manual harvest, only the selected grapes are taken to the cellar for winemaking, which begins with very soft pressing. The must then ferment on the lies in steel at a controlled temperature. The wine is then moved to an autoclave for the second fermentation (Martinotti method). After bottling, the wine rests further in the cellar before being placed on the market.

THE TASTING

Straw yellow with golden reflections. The aroma is fresh and complex with pleasant notes of ripe fruit where peach, mango and pineapple prevail, which alternate with hints of aromatic herbs to finish with puffs of hay. This Ribolla is savoury and fresh on the palate, with a perfect correspondence between aromas and flavour and a pleasant, long and persistent finish.

FOOD PAIRINGS

Excellent as an aperitif, it goes well with fish and white meats but also with cold cuts. Try with San Daniele raw ham.

THE AWARDS

– Vinibuoni D’Italia – 4 stars

THE WINERY

The history of Paolo Caccese winery began in the early 1950s when his father, the engineer Francesco Caccese who at the time was the prefect’s commissioner at Villa Russiz, entered the world of viticulture and fell in love with it to such an extent that in 1954 he bought two and a half hectares of vineyards in the hills of Pradis in the province of Cormons, in the heart of the current Collio DOC...keep reading