2023 Skin-Fermented Ribolla Gialla
Tasting notes
Uplifting with plenty of zip and petrichor. Stone fruit and citrus blossom pair well with oysters or your favorite pad thai after a salty day with toes in the sand.
Ruby Blanca fermented the wine 100% on the skins for 3 weeks as they find it strikes the right balance of depth of flavor, mouth feel, and longevity. Every year they play with the amount of time they leave the wine on the lees. Without stirring, they left the wine on the lees for 4 months which lead to a brighter, lighter style.
Region: Lodi
Appellation: Clement Hills AVA
Vineyard: Il Mio Vigneto
Grapes: 100% Ribolla Gialla
Farming: practicing organic
Age of vines: planted in 2014
Soil type: Cometa sandy loam
Maceration & fermentation: three tons macerated on the skins for three weeks and fermented with indigenous yeasts; pressed and aged in flex tanks and stainless steel barrels. 15ppm sulfur added at bottling only.
Finishing: no fining or filtering
