Processing and vinification: grapes poorly treated with organic products, harvested and selected by hand on crates, half of the whole bunch grapes and half de-stemmed, ferment spontaneously with only indigenous yeasts, macerate on the skins for 28 days.
No clarification, no filtration.
A single racking separates this wine from the lees until bottling which takes place manually by gravity.
Aging in stainless steel wine tanks.
Organoleptic notes: BelloRibelle has a light orange or apricot color, a slight perception of smoke on the nose and then followed with tertiary aromas of the earth, grapes, yeasts, dried fruit, wood, walnut husk, ….
Serve at a temperature of 14 degrees centigrade.
It can have a natural deposit.