Thanks to the Rapuzzi family’s extensive cellar and library program, after tasting this earlier in the summer with our importer here in SF, we were able to acquire both your CRU options this month directly from the winery. The Ciallabianco, their monopole bottling, is a traditional blend of the Cialla Valley composed of 60% Ribolla Gialla, 30% Picolit, and 10% Verduzzo. The Ribolla Gialla and Verduzzo are harvested and fermented together, with the Picolit is normally harvested about 10-15 days later. Fermented in barriques, about 10% of which are new and the rest second to fifth passage, the wine is then aged for an additional 11 months in those same barriques followed by at least 20 months in bottle. Still lively and delicious in 2024, this is stunning in its maturity with a golden hue and a bouquet of crushed hazelnut, baked apples, and candied ginger. It fleshes out across the palate with a stimulating mix of dried orchard fruits, citrus, and brisk acids that enliven the entire experience. It leaves the palate with a spicy sensation, and is incredibly fresh, hinting at notes of custard and roasted almond. Very light oxidized elements reminiscent of Olorosso sherry linger in the best possible way. This is in a sweet spot to be sure.