The Ribolla (or Rebula) grapes used here come from mature vines (over 65 years old) to make one of the domain's finest cuvées. The plants are grown as naturally as possible and the harvest takes place quite late, with all the bunches destemmed. The grapes ferment spontaneously using wild yeasts in steel vats and this is followed by a skin-contact maceration lasting three months. The wine then matures in casks for 12 months. In the glass, this is a very aromatic wine, fresh and elegant. The nose gives off fruity aromas as well as notes of oak and cedar. On the palate, it is dry and powerful, offering a ripe fruitiness and a tannic touch. This cuvée will pair nicely with salty dishes such as oysters or freshwater fish.
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