Rebula, also known as Ribolla Gialla, is a native to Friuli, Oslavia and this little corner of western Slovenia. Here it is planted in the famous local Opoka (marl) soils of the area, and was hand-harvested in late September. As the natural fermentation began, the skins remained with the must for 24 days before being removed. The wine remained in giant Acacia wood barrels for eight months before being bottled without filtration and just a tiny amount of SO2 added. The result is expressive and spectacular; aromatic and inviting on the nose, the Rebula showcases yellow fruit, a firm structure. and deep base tones.