Mainly trained in the Guyot system, the vines of our Ribolla Gialla benefit from marl and sandstone soils of Eocene origin. The healthy and perfectly ripe grapes are harvested by hand, to preserve the integrity of the berry. Carefully destemmed and left to macerate for a short period, the fruit is then soft crushed and the must obtained is allowed to settle. The must ferments in temperature-controlled stainless-steel tanks. After fermentation, the wine settles on the lees for a few months to enhance savoriness, creaminess and aging potential. The bottled wine is then aged in temperature- controlled binning cellars.

Intense canary yellow. The nose is fresh and captivating: Granny Smith apple, Williams pear and white melon weave through lemon zest, lemongrass and grapefruit, closing on dandelion, thyme and hawthorn: a quiet prelude to balsamic depth. On the palate, fresh and dynamic, with citron, green apple and amolo leading into a saline, persistent, mineral finish.