The wine was fermented whole cluster in a closed-top tank. After three weeks the must was pressed, and the wine was aged for 20 months in neutral barrels. No SO2 was used until bottling. This vintage spent a month of its barrel elevage in a topsy turvy pile after the 2014 Napa earthquake tumbled down the barrels, and for this reason our 2013 is in a more oxidative style than we normally produce.
The Ribolla Gialla tastes like hazelnuts, baking spices, meyer lemon curd, Bartlett pear, but most of all it has a stony minerality that is incredibly distinctive. There is supple tannic structure and fresh balanced acidity, with great weight and length given the low alcohol.