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This wine is made from Ribolla Gialla. 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. The stalks are also co-fermented in this vintage, giving extra structure and tension.
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 six years to refine and integrate. The wine is bottled without clarification or filtration, fully preserving texture, depth and character.
2016 had a beautiful, sunny summer, which ensured optimal ripening of both grapes and stalks. Rain in the fall then promoted the development of botrytis. Harvest ended on Wednesday, Oct. 28.
Serving temperature: 16-18°C
