Ribolla Gialla

Winemaking Information

The fruit is destemmed and gently crushed with a pneumatic press. It is placed in old Slavonian oak vats and fermented with native yeasts. It macerates with the skins for about three months (however long it takes to reach total dryness) with no temperature control and no sulfur. The wine is then racked and aged on its lees in huge Slavonian oak casks (25-35-hectoliters) for 3-4 years and racked twice a year. The wine is then bottled and aged for several years before release.
SO2: No sulfur added to the wine
Fining/Filtration: Unfined/Unfiltered