Summary

Hand harvested and sorted fruit undergoes a crushed fruit fermentation, usually in neutral vessels at mid-range to warm white fermentation temperature, using ambient yeast. Unlike most white wines, fermentation occurs on the skins and post-fermentation maceration of weeks to months is common to extract phenolics and color. Wine will be racked into large format wood vessels, where malolactic conversion will occur spontaneously, and the wine will mature for several years before blending, with minimal fining, filtering, and SO2 addition prior to bottling.

Key Varietals

• Ribolla Gialla

Structurally Similar

• Alsace Riesling Sélection De Grains Nobles
  (Outstanding)
• Sauternes
  (Outstanding)
• Hermitage Blanc
  (Outstanding)
• Côte d’Or Blanc Premier Cru or Grand Cru
  (Outstanding)
• Condrieu
  (Very Good to Outstanding)