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This particular wine is made from Ribolla grapes. During fermentation in Georgian amphorae (qvevri) buried underground, the wine undergoes a long maceration with wild yeasts, without temperature control. After draining and pressing, the wine is transferred back into amphorae, where it continues to age for at least five months.
The wine is then aged for six years in large oak barrels, adding depth and complexity. The wine is bottled without clarification or filtration to fully preserve the character and purity of the wine.
The 2018 growing season began with a warm spring with regular rainfall. The summer had nice weather with adequate precipitation. In the fall, frequent rain and higher temperatures caused a slightly earlier harvest, which was completed on Monday, Oct. 22.
Serving temperature: 14-18 °C
