100% Ribolla Gialla – a native variety to this part of the world. After destemming, the grapes are put in oak vats, where maceration takes place without any temperature control or chemical yeasts added. Grape skins must be always covered with wine: that’s why during the fermentation the cap is punched down manually 3 – 4 times per day- Sasa Radikon
An exciting wine, wild and untamed. Intense, orange wine with light spice and beautiful tropical fruits. Complex and fascinating.
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