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Andreas and Barbara have come a long way from the single hectare in 2000
This bottling of spätlese exemplifies Harald’s ability to tease out utterly decadent
Winemaking: Native yeast fermentation in large oak vats
Indigenous yeast is used for all fermentations
2021 Adroît, Skin Contact Ribolla Gialla | Clements Hills, California Absinthe Andreas and Barbara have comeVarietal(s): Ribolla Gialla, Busalacchi Vineyard in Clements Hills AVA Vineyard Management: Organically farmed by Dwight Busalacchi and his wife. Ribolla was planted in 2015, so we're excited to see how these plantings evolve over time. Winemaking: Non intervention, Spontaneous Fermentation, Unfined Unfiltered Vegan: Yes Typicity: Typical for Ribolla Gialla, a grape that usually sees skin maceration in Slovenia and in Northern Italy's Friuli. Bio:
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