Wine region: Goriška brda
Variety: 100% ribolla gialla
Maturation: 10 months in inox and 12 moths in oak barrels
Maceration: 16 days
Boris’s tip: Great deep and complex orange (white) wine. I would recommend octopus in spicy sauce.
Deep yellow colour, with mineral fragrances. Clear, although only decanted and not filtered before bottling. The nose of the wine displays its nobility. Pleasant note. Fresh, well-balanced between alcohol and acids, announcing longevity. Persistent and very complex taste, tending to mature grape.
Aging: Suitable for drinking now, with great ageing potential, over 15 years.
Vinification: Spontaneous fermentation in contact with skins of berries (maceration) for 16 days in 1,000 L concrete eggs. Softly pressed with pneumatic pressure.
Maturation: 10 months in 1,000 L concrete eggs and 12 months in 500 L oak barrels (tono).
Maturation in bottle: at least 2 months.
Pairing with food: We recommend it with white meat, fresh goat cheese, fish carpaccio, vegetable dishes (rizi bizi, pasta with basil), ideal with raw salmon, fresh salads with herbs and fruit salads with mint.
Maceration is the winemaking process where tannins coloring agents and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice is clear-grayish in color.