Questo vino
Vineyard and terroir
The grapes grow on limestone and marl soils.
Vinification
The grapes are harvested in late September. Fermentation and extended skin contact take place in Georgian amphorae buried underground, without artificial temperature control and using native yeasts. The amphorae are lined with beeswax, and the surrounding earth regulates their temperature naturally. After maceration, the wine is pressed and returned to amphorae. It is bottled during the waning moon without fining or filtration.
Ageing
The wine matures in amphorae for 11 months, followed by three years in large oak casks.
Tasting profile
The nose is fragrant, while the palate is complex and well structured, with fruit notes and silky tannins leading to an elegant finish.
Label / history
The 2003 vintage was the first Ribolla in the “Anfora” line to be made in amphorae.
