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Le Coste Ripazzo Bianco

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Gianmarco Antonuzzi & Clementine Bouveron have created their own corner of the world in the Lazio, and we just want to drink in it.  They work completely naturally and in 2015 they had a barrel of Litrozzo Bianco that stalled in fermentation, leaving sugars and problems.  They re-discovered an old technique of adding 'Bianchetto' skins from just pressed new wine to the old called 'ripasso', allowing the new yeasts to restart fermentation.  Thus, we have a marriage of Litrozzo and Bianchetto and presto:  Ripazzo!.  Incredible texture, zippy acidity and all around pure crisp deliciousness.  Very limited, act soon!

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