'Ripa di Sopravento' is crafted from two hyper-local sub-clone of Trebbiano (plus three ‘mystery grapes’ interplanted amongst them), grapes are de-stemmed, followed by a direct press. The wine ferments in fiberglass containers and after a racking off the lees with 10g of residual sugar left in the must, the wine is bottled, where it then re-ferments to create its crisp, creamy bubbles. An aromatic delight, its punchy nose of apricot tea, quince jam, and Meyer lemon is wound together on a complex and beguiling palate pocked with pulpy yellow fruit, savory rosemary and sweet sage, and crisp mineral notes. Perfectly treads the line between something bucolic and decadent, all the while refreshingly moreish.