Vintage: 2016
Varietals: Ribolla Gialla
Farming: Organic/Biodynamic, Unfined/Unfiltered, No Added SO2
The nose is immense and varied, and ranges from hints of ripe apricot, to dried fruit, from glazed and ethereal notes to spices of all kinds, on which cinnamon and cardamom stand. The sip is impressive and very rich, without ever risking to lapse into complacency. It takes possession of the palate, stretching everywhere and combining fruit fleshiness with a freshness that borders on balsamic.
Estate vines averaging over 50 years old. Organically farmed, stunningly low-yield, hand-harvested fruit is destemmed and gently crushed with a pneumatic press. After the grapes are put in Slovenian oak vats, where maceration takes place without any temperature control or chemical yeasts added. Grape skins must be always covered with wine: that’s why during the fermentation the cap is punched down manually 3 – 4 times per day. It macerates with the skins for about 3 months—however long it takes to reach total dryness--with no temperature control and no sulfur. The wine is racked and aged on its lees in huge Slavonian oak casks (25-35-hectoliter) for 3-4 years, racked twice a year. The wine is then bottled without sulfur and without filtration.
