The wine is 100 percent from the Bengier (formerly Vare) Vineyard. The wine is pure slate and minerals. There is no fruitiness at all, instead there is a sense of clean cold stone. The texture has the tannic structure that Ribolla is known for, and that makes it so great with food. It is the perfect oyster wine, but also great with salads as well as rich pork or chicken dishes. The fruit was very lightly whole-cluster-pressed and then barrel fermented in completely neutral barrels. It was aged on its lees, with no stirring, until bottling. To preserve all of the acidity the wine was prevented from going through malo-lactic fermentation. After ten months of barrel aging, the wine was filtered to prevent further malolactic fermentation, and then bottled.