2013 Radikon Ribolla (500ml)
This is exciting.
Notes straight from the horse's (Sasa's) mouth:
100% Ribolla Gialla - a native variety to this part of the world. After destemming, the grapes are put in oak vats, where maceration takes place without any temperature control or chemical yeasts added. Grape skins must be always covered with wine: that’s why during the fermentation the cap is punched down manually 3 – 4 times per day. At the end of the alcoholic fermentation vats are filled and the wine stays in contact with the skins through December. After racking, the wine rests in rover casks (25 to 35 hl capacity) for about 36 months - more than one racking is necessary. During the whole process no type of chemical preservative is added to the wine. Bottled without any filtration or clarification or preservatives.