2016 Matthiasson- Matthiasson Vineyard Ribolla Gialla, Napa Valley, USA Oltretorrente Vinification: Fermented with native yeast

Vinification: Fermented with native yeast and no sulfur

All native yeasts

Jeio highlights Bisol’s precision-first approach to Glera

The majority of the fruit was destemmed

Orientation: South and South-Southeast

2016 Matthiasson- Matthiasson Vineyard Ribolla Gialla, Napa Valley, USA Oltretorrente Vinification: Fermented with native yeastThe wine was fermented whole cluster with native yeast in an open top tank using punchdowns. After two weeks the must was pressed, and the wine was aged for 18 months in neutral barrels. The wine aged sur lees and it was never racked. No SO2 was used until a tiny amount at bottling. The Ribolla gialla tastes like hazelnuts, baking spices, meyer lemon curd, Bartlett pear, but most of all it has a stony minerality that is incredibly distinctive. There