Ribolla V.V.

The vines grow on flysch soils with marl and sandstone layers in an approximately 2,5-hectare old vineyard trained in the Guyot system. After around ten days of skin contact, the must ferments spontaneously with indigenous yeasts; fermentation finishes in wood. The wine matures for eight months in oak casks, followed by twelve months in concrete eggs and then six months in bottle. It shows ripe yellow fruit, apple, apricot and fig, together with herbal and nutty notes. Fresh acidity, noticeable phenolic structure and full body hold the long finish together.