Tasting Notes: Intriguing medley of green mango, jackfruit, and lychee, enriched by notes of honeycomb, honeydew, and a hint of green tea.
The Bianco bursts with lychee, orange stone fruits and constantly evolves in the glass. Our first vintage was 100% Tocai Fruilano, later adding Trebbiano and Ribolla Gialla to showcase the lively side of an Italian skin contact wine with grapes all grown at Fox Hill Vineyard. We kept the Trebbiano off the skins this year and instead directly pressed it to ferment in stainless steel before aging in neutral oak barrique. The Friulano and Ribolla Gialla co-fermented together on their skins. Two-thirds of the wine was pressed into concrete tank to age. The remaining into sandstone jarres. The sandstone jarre gives the wine that luminous amber color and subtle structure from the tannins. We fall more in love with what the sandstone jarres bring to the wine each year. It’s a great example of the role vessels can play in bringing a wine to life. Friendly with food or even a little cellar time.
FUN FACT: Our first vintage was 100% Tocai Fruilano.
VARIETIES: 50% Ribolla Gialla, 40% Tocai Friulano, 10% Trebbiano
LOCATION: Fox Hill Vineyard - Mendocino
FARMING PRACTICES: CCOF Certified Organic
TOTAL PRODUCTION: 471 cases
FOOD PAIRING: This is perfect to play with all Italian dishes - our go to is a whole fish served with lemon, caper and arugula. Another favorite is anchovy based pasta with aged cheese to finish.
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