Manual harvest of perfectly healthy and ripe grapes in late harvest. The fermentation on the skins takes place in 15 hl conical oak vats: this allows me to obtain a greater heat exchange and avoid excessive increases in temperature. Then, frequent punching down, without temperature control and without the use of selected yeasts, enzymes, etc. Soft pressing and subsequent rest period in 25 hl Slavonian oak barrels for 11 months in contact with the noble lees. The wine is left to mature for another 15 months in the same barrels. Bottling takes place on the waning moon of September without the aid of filtration and clarification. Deep yellow color with golden reflections. Intense aroma, with strong floral scents, dried fruit and citrus fruits. A light mineral note that becomes more tenacious in mature wines. In taste, a wine with good acidity typical of Ribolla Gialla, slightly tannic and savory. Spicy aftertaste. It evolves in the glass.

In 1968, Stefano Novello’s father decided to follow his passion for the land and nature and restore the ancient vineyards of the counts of Rieppi. The old house became part home, part winery as he began carving out the terraces that would become the centerpiece of the domaine. Stefano, who had not intended to follow in his fathers footsteps, became interested in winemaking and proceeded to get his enology degree in 1988. After traveling and working abroad, he came back to the family winery.
With care and attention to the vines, winery, environment, and generations to come, the domaine uses no chemical products in the vineyards and embraces a non-interventionalist style of winemaking that allows the free expression of the grapes and the soil. All the wines are macerated on their skins for extended periods of time, giving increased complexity, silky texture, and body. They are unfiltered and unfined in the hope of keeping their flavors intact at bottling. Stefano Novello produces wines that can be enjoyed now and for many years to come.

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