2016 Matthiasson- Matthiasson Vineyard Ribolla Gialla, Napa Valley, USA Oltretorrente Jeio highlights Bisol’s precision-first approach

Jeio highlights Bisol’s precision-first approach to Glera

racked once and aged another 4 months in stainless steel

All native yeasts

first apprenticing under Valentin Morel before striking out on his own

There was a heavy influence from street artists in the labels

2016 Matthiasson- Matthiasson Vineyard Ribolla Gialla, Napa Valley, USA Oltretorrente Jeio highlights Bisol’s precision-first approachThe wine was fermented whole cluster with native yeast in an open top tank using punchdowns. After two weeks the must was pressed, and the wine was aged for 18 months in neutral barrels. The wine aged sur lees and it was never racked. No SO2 was used until a tiny amount at bottling. The Ribolla gialla tastes like hazelnuts, baking spices, meyer lemon curd, Bartlett pear, but most of all it has a stony minerality that is incredibly distinctive. There