Vipavska dolina
Styles
Principal grape varieties
Ribolla Gialla B. - Ribolla (Ribolla Gialla)Malvasia Aromática (Malvasia Dubrovacka)SauvignonRiesling Italico B. — Riesling (Welschriesling)ChardonnayPinot BlancRotgipflerTempranilloTocai Friulano B. - Tuchì (Friulano)Pinot GrisMuscat À Petits Grains BlancsMerlotPinot NoirCabernet-SauvignonBarbera N. (Barbera Nera)Refosco Dal Peduncolo Rosso N. — Refosco (Refosco Dal Peduncolo Rosso)
Terroir
Product characteristics
- White wines: yellow-green to straw in colour, approachable, fruity, fresh; alcohol 10.5–12.5% vol., acidity 5–8 g/l, extract 16–19 g/l.
- Red wines: deep colour, tannic structure, suitable for oak ageing; late-harvest whites: golden-yellow to amber, alcohol 12.5–16% vol.
Terroir / wine link
- Warm nights (mild celinsko podnebje influence) reduce acidity in the wines to 5.5–7 g/l.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- eAmbrosia register (EU) — File number PDO-SI-A0448
- Official trade body site — Konzorcij vinarjev Vipavske doline