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This wine is made from Ribolla Gialla, from Oslavia in the Collio. After harvest, the grapes are vinified in Georgian qvevri (amphorae) buried underground. During fermentation, the wine receives a long skin soaking, with indigenous (wild) yeasts, without temperature control and with a pronounced focus on patience and natural evolution.
After siphoning and pressing, the wine is returned to amphora and continues to age there for at least five months. It then moves to large oak barrels, where it is given no less than six years to refine and integrate. The wine is finally bottled with no clarification and no filtration, fully preserving character, structure and texture.
Year 2013 was marked by a lot of rain and a harvest that continued until early November.
Serving temperature: 12-18°C
