From Ribolla grapes, fermented for a long time
maceration in Georgian amphorae
buried, with and without indigenous yeasts
temperature control. After
racking and the pressing comes back on
amphora for at least another 5 months before
begin the refinement in large barrels
oak, where it remained for 6 years.
A beautiful sunny summer has
allowed for optimal maturation
grapes and stems that have been retained
in fermentation. The autumn rains
have favored the development of botrytis.
Harvest ended Wednesday 28th
October.
We recommend serving it to one
temperature of 16-18°C