Rebula – the Slovenian variety also known as Ribolla Gialla on the Italian side of the Collio – is one of the region's indigenous grape varieties. When produced in a modern style (cold fermentation, no skin contact, and using cultivated yeasts), it often results in neutral and somewhat unremarkable wines. However, when the grapes are left on the skins, the results can be nothing short of spectacular. The essence of Rebula lies in its skins.
For this wine, Aleks Klinec ferments the grapes spontaneously on the skins for 10 days and then ages the wine in 500-liter acacia wood barrels for one year. This is followed by two additional years in 2000-liter acacia wood barrels. Finally, the wine is bottled unfiltered and with a minimal dose of sulfur.
Style
This wine captivates with notes of orange zest and tea, complemented by ripe tannins that provide structure. Klinec’s Rebula also delivers remarkable minerality, freshness, and a precise, vertical structure that carries the wine powerfully and cleanly across the palate.
Technical Sheet
- Variety: Rebula (Ribolla Gialla)
- Vineyard: Ponka
- Harvest: Handpicked
- Fermentation: Spontaneous | wild yeasts, 10 days of skin contact
- Aging: 1 year in 500-liter acacia barrels, followed by two years in 2000-liter acacia barrels
- Filtration: None
- SO₂: < 25 mg/l
- Alcohol: 12.5% vol.
- Closure: Natural cork
- Serving Temperature: 10-12 °C
- Optimal Drinking Window: Now – 2035
- Volume & Price per Liter: 0.75 l (€46.12/l)
Philosophy
All winemakers listed by Vinonudo work in their vineyards with compost, organic fertilizers, and natural preparations, avoiding the use of herbicides, pesticides, and artificial fertilizers.
