Also known as Ribolla Gialia in Italy, this grape thrives in this area in Vipava Valley of Slovenia or right over the border in Italy. Although the best expressions of Rebula are reknowned to be grown on the windy slopes of the Vipava Valley.

All grapes are farmed organically, hand-picked, de-stemmed, and undergo spontaneous fermentation with a 72 hour skin maceration in stainless steel tanks. The wine is then transferred to 2000L neutral oak barrels for 8 months, and matured in stainless steel for another 4 months until bottling. Bottled unfiltered, contains some sediment.

Enjoy with spagehtti and clams, lemon caper veal, or some a spicy tuna roll with seaweed salad.