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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 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 six years to refine and integrate. The wine is bottled with no clarification and no filtration, fully preserving character and structure.
The vintage was characterized by a very wet September, followed by a better October. This allowed the grapes to be harvested with beautiful noble rot (noble rot). Last harvest day: Monday, Oct. 20.
Serving temperature: 12-18°C
