2016 Matthiasson- Matthiasson Vineyard Ribolla Gialla, Napa Valley, USA Oltretorrente The yields remain below 10hl/ha

The yields remain below 10hl/ha and the load per vine does not exceed 4 bunches

There was a heavy influence from street artists in the labels

American and Austrian barrels and for an additional 12 months in bottles

Jeio highlights Bisol’s precision-first approach to Glera

2016 Matthiasson- Matthiasson Vineyard Ribolla Gialla, Napa Valley, USA Oltretorrente The yields remain below 10hl/haThe 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