Region: Friuli-Venezia Giulia
Type: Orange Wine
Grape: Ribolla Gialla
From estate vines averaging over 50 years old. Organically farmed, very low-yield, hand-harvested fruit is destemmed and gently crushed with a pneumatic press. It is placed in old Slavonian oak vats and fermented with native yeasts before macerating 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 for 3-4 years. The wine is then bottled without sulfur and without filtration. The bottles are aged for several years before release.
Hazy orange hue, with explosive aromatics of quince, fresh orange zest, and apricot. Big and textured with fine tannins and bracing acidity.