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Ribolla gialla

Grapes are destalked and left with their skins in big open-topped vats for 8 days with their skins, wild yeasts only and no refrigeration. After a light pressure wines are racked to big Slavonian oak casks and left with the fine lees at less two years. The first months the lees are moved up with batonnage.


Vineyard: Slatnik (San Floriano del Collio & Oslavia, northeast exposure, marl-clay soil, 250m s.l.m

Grapes: Ribolla Gialla

Fermentation of grape musts: with the skins in 240 litres clay amphorae from Crete

Ageing: in clay over the skins for 12 months

Bottling: by free fall direct to bottles with no pressure and no additives


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