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This 2019 Ribolla Gialla, a white Italian wine grape originally from the northeast region of Fruili, was destemmed and skin fermented by native yeast in clay amphorae for four weeks, resulting in a wine with a golden hue. The ancient practice of crafting wine in amphorae increases the development of aromas such as nuts, baked fruit and lends a slight tea characteristic with subdued acidity and rich mineral flavors. This orange wine, another name for a skin-fermented white wine, is a great match with bold foods and drinks more like a red wine rather than a white wine.
This 2019 Carignane wine was whole-cluster fermented in a concrete egg before aging in amphora for five months. Made from naturally occurring minerals of water, earth, air and fire, amphorae have been used as a vessel for aging wine for more than 6,000 years. Carignane, a storied variety with roots dating back to the 9th century BC, is a limited-edition wine made with 100% organic grapes. The ancient practice of crafting wine in amphorae increases the development of aromas such as nuts, baked fruit and lends a slight tea characteristic with subdued acidity and rich mineral flavors.
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