All wines stored at 55° and 70% humidity
"The wine is 100 percent Ribolla gialla from our home vineyard. The wine was fermented whole cluster with native yeast in an open-top tank using punchdowns. After two weeks the must was pressed, and the wine was aged for 18 months in neutral barrels. The wine aged sur lees and it was never racked. No SO2 was used until a tiny amount at bottling.
The alcohol is 13.0%, the pH is 3.9 and the TA is 5.35. 253 cases produced.
The Ribolla gialla tastes like hazelnuts, baking spices, meyer lemon curd, Bartlett pear, but most of all it has a stony minerality that is incredibly distinctive. There is supple tannic structure and fresh balanced acidity, with great weight and length given the moderate alcohol."
- Producer Note
|Grape Variety||Ribolla Gialla|