Grape: 100% Ribolla, old vines
Winemaking: Natural yeast fermentation with whole berries in barrels. The wine underwent skin maceration for 8 months (8 lunar cycles). No added sulphur.
Its accentuated and fine aromas are reminiscent of boiled apple, quince, apricot and ripe pear. Scents of dried meadow flowers are joined by a hint of candied citrus, hay, nutmeg, white pepper, vanilla, honey, with the finish being especially herbal, with hints of lemon mint and thyme. The palate feels soft, though it is quickly balanced by lively freshness, minerality and a slight astringency from tannins. The taste is intense, full-bodied, and with an accentuated, long-lasting elegance