Ribolla gialla originates in the Friuli region of Italy and makes an unparalleled food wine, filling the gap in food pairing between white wines and red wines—it can be amazing with pork, rich raw and cooked seafood, and intense cheeses. We chose to ferment this wine on its skins and stems in the ancient manner. 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 a supple tannic structure and fresh, balanced acidity, with great weight and length given the low alcohol.
The wine was fermented whole cluster in a open-top tank. After two weeks the must was pressed, and the wine was aged for 18 months in neutral barrels. The wine aged sur lees, it was never racked. No SO2 was used until bottling.