40% Ribolla Gialla (Rebula), 30% Malvasia, 30% Friulano.
A blend of Ribolla Gialla with 10 months' maceration, and Malvasia and Sauvignonasse (another name for Friulano) with 1 month's maceration each. We like that it's all native varietals and natural (hand-harvested, spontaneously fermented, and minimal sulfur) for a reasonable price. Good complexity on the nose, hitting typical dried stone fruit and yeasty aromatics, with a denser mouthfeel and enough acidity to keep things in balance. Not particularly funky, but full of character and versatile enough to work with lots of foods from simple, salty snacks, to grilled fish or braised pork.