I Clivi Ribolla Gialla

The vines grow on the Gramogliano hills near Corno di Rosazzo, on marl and Eocene sandstone flysch; the approximately ten-year-old vines are hand-picked at the beginning of October. Whole bunches are gently pressed, and the must ferments spontaneously with indigenous yeasts in stainless steel. The wine then matures for six months on its fine lees in stainless steel, without wood. It shows fine lemon zest and citrus freshness, with a dry, saline and mineral character, clear, taut acidity. It undergoes light filtration before bottling; around 30 mg/l of sulphur are added. Source: official I-Clivi technical sheet; indicative price based on current retailer listings.