Ribolla Gialla is a native grape championed in Northern Italy, namely the Fruili region. It produces lower alcohols, fine tannins, and lively aromatics evocative of cherry blossoms. We fermented the wine on skins for 30 days, then barrel-aged for a year before bottling - unfined or filtered.
The Drueskall (“grape skin” in Norwegian) is a skin fermented white wine made from the Pinot Gris grape. Our goal is to craft a wine that has the structure of a red wine combined with a full range of tertiary white wine aromas.
Maceration is a white blend we developed to allow for creativity, experimentation, and flexibility in the cellar. With the Gruner Veltliner, Friulano and Kerner all being prime candidates for skin contact, we are trialing and employing different methods to study the wide range of expressions we can achieve with these grapes on our site.
