Ribolla Gialla 2019

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Aged in neutral oak barrels for 10 months, this Ribolla Gialla is best served chilled to fully appreciate the passion fruit lemon, orange peel and bitter almond notes. Prepare for a bit of grip, some tannins, and solid acidity! Paired best with a fresh seafood salad!

 

ABV:

  • 12.5%

Vintage:

  • 2019

Type:

  • White

More On Ribolla Gialla 2019

Pairings

Shellfish, Salads, Seafood

Varietal

Ribolla Gialla

Funky Scale

Mostly Funky

Region

Oregon, USA

The Producer

About Maloof

A true yin and yang team. One materials engineer grounded in hard science, one restaurant professional with a sensory aligned M.O. Two nerds with a penchant for good hospitality and properly fermented pizza dough. Ross Maloof broke into the production side of the wine industry initially by traveling to Oregon to visit some friends, and ended up interning during harvest in the Willamette Valley. Prior to getting his first taste for winemaking, he worked for just over a decade in the Philadelphia dining scene, with a huge focus on beverage. Most notably, he worked as the beverage director and general manager for Vedge Restaurant group. Over a few years, Ross became increasingly bi-coastal, spending a little more time each vintage in the Willamette Valley, and producing his first wine in 2015. Bee (Selman) is the indispensable full partner and co winemaker of Maloof Wines. She has brought an immeasurable amount of hard scientific knowledge and dedication to the project. Prior to playing with grapes, she worked for close to a decade as a materials science engineer within the aerospace industry. As a long-time lover of food and wine, Bee turned her scientific eye from rotorcraft to vinification during the 2016 harvest. Together, in 2017 Ross & Bee decided to leave their respective careers on the East coast behind to go on a westward journey to be closer to the magic. Who knows what the future may hold! Maloof Wines are proudly produced at the base of the Dundee Hills inside of Day Camp.