Ribolla Vinnae Jermann 2018

Ribolla Vinnae Jermann 2018

This white wine made from the Ribolla Gialla grape by one of the best wine-makers in the Friuli-Venezia Giulia region has a characteristic hint of bitter apples.

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TypeWhite Wines
RegionFriuli-Venezia Giulia
Wine zoneCollio
Appellation or VineRibolla Gialla
CompositionRibolla Gialla (90%), Riesling Renano (10%)
Alcoholic Content12.5
Bottle typeBorgognona
Content (cl)75
Glass typeBurgundy White
This wine is obtained from the Ribolla Gialla and Riesling Renano grapes, all of which grown on the estate. The wine has a clear, brilliant straw-yellow colour with an occasional greenish reflection. It has a subtle, delicate aroma, elegant for its humble origins, with a characteristic hint of bitter apples. It has a dry, lightly acidic taste, with a lively and characterful vigour. The name was chosen to mark a hundred years of dedicated work with grapevines and wine carried out by four generations of the Jermann family in Villanova. The Ribolla Gialla grapevine was cultivated by the family's great-grandfather, Antonio, until 1881.

The producer

The Jermann family moved from Austria to Villanova di Farra in Friuli in 1881. They jointly-owned the property to begin with, but later became the sole proprietors. Wine-making emerged as their main activity towards the beginning of the nineteenth century. They are people who work the land, all cut from the same cloth, the sort of people who are never defeated by tiredness and refuse to budge an inch from traditional practices. Silvio's grandfather is the sort of man that having to go to war chose the Austrian army, and having inherited a vineyard, albeit in a gloomy valley, shaken by a cold, dry north-easterly wind, made wine. In 1968 Silvio went to Conegliano to study wine. He had an independent spirit and was determined to shake things up. He returned anxious to change everything. These are no longer heavy, greasy wines, but are now aromatic and well-balanced, made for contemporary tastes, according to contemporary ideas, using contemporary equipment, but with a respect for tradition. Silvio learnt about making white wine at college, he learnt about maceration, and had a definite ideas about the sort of wine he wanted to make. Not just a modern wine, but a wine that would satisfy tastes that had yet to be formed. He argued with his father, emigrated to Canada, returned and succeeded. His wines, and his family, Austro-Hungarian father included, are today among the most appreciated and valued products that Friuli-Venezia Giulia has produced.

Best with

This wine goes well with antipasta based on seafood, and is especially goose in the summer as it is very drinkable. It has performed very well with spaghetti and oysters and capesante with truffles.

How to serve it

The wine should be served at 10 degrees centigrade. The best glasses to use are clear, transparent crystal goblets.

How to keep

This is not a wine that will improve with age and should therefore be drunk within a maximum of 2-3 years of purchase. The bottles should be laid horizontally in a cool, dark, humid wine-cellar.


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Recommended Glass
Burgundy White