Processing and vinification: grapes poorly treated with organic products, harvested when ripe and selected by hand on crates, half of the grapes in whole bunches and half de-stemmed, ferment spontaneously with indigenous yeasts only, 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 vats, with the last fermentation in the bottle.
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.