“Happiness is a State of Mind, not a Place, and the Hills are Full of Happiness.” – John Muir

Gentle pressing of the grapes followed by natural decantation for approximately 36 hours. The first fermentation takes place in cement tanks at a controlled temperature of 18 degrees, and the base wine remains on its noble lees for at least 4 months, during which frequent battonage is performed.
In mid-January, the Ribolla undergoes a second fermentation for about 60 days at a controlled temperature of 12 degrees, continuing to age on the lees for approximately 2 more months. Bottling follows, with aging for at least 4 months.
The nose is fine and delicate with floral and fruity notes, particularly reminiscent of Rennet apple. On the palate, it is dry, smooth, fresh, and savory. Excellent drinkability and great balance.