Clay Bullwinkel

9.5

Robust skin contact for weeks - array of rich mountain herbs, nuts, tannins. Not a wall flower! — 23 days ago

Spencer Fox

9.5

undoubtedly the most complete skin contact i have ever had. it's just all there. thrilling stuff. — 9 months ago

Galen Hasler

9.1

Intense spicy fruit — a year ago

Peter Quinsey

8.9

Very dry and clean. Minerals, light florals, grapefruit. Excellent pair to smoked trout. — 3 years ago

with Karen

Eric Urbani

9.3

Check out the color on the skin contact PG from the dolomites (right near where my dad grew up in northern Italy. I love Italian whites from this region and this “rosé” is exceptional. 12.5% abv. $22 — 3 months ago

Pooneet K

9.0

11% skin contact ribolla from mathiasson. Textured. Medium body. Acid surprisingly lacking. But still enjoyable, just less than I was hoping. — a year ago

Neal Ferry

9.5

Might be the best bottle of Chardonnay I ever had…. Unique 500 ml bottle…. Perfect with homemade burrito bowl — 2 years ago

Jean Kim

8.9

So enjoyable every time - apricots, strawberries, minerality. — 3 years ago

Pooneet K

9.0

Very accessible orange wine without any hint of being overly “natural”. Crisp and the bit of skin contact gives it just enough body and texture to be interesting. — 5 months ago

Vanessa

9.2

This variety – Nosiola – is an ancient, regional specialty of Trentino-Alto Adige in Northern Italy, known for its distinctive hazelnut aromas that occur naturally, not from long-term oak or bottle aging (which can also contribute nuttiness in white wines). In Italian, “nocciola” means hazelnut, a clear etymological link.

After learning about this unique variety, we had to track down a wine made from it. When we discovered that Azienda Agricola Foradori makes a single variety expression, we were sold!!

This wine was made biodynamically, with ancient practices in the winery, including 8 months of skin contact in clay amphorae. The resulting wine is alive, awakening as it breathes, and evolving from sip to sip.

It first opened with notes of lemongrass, lemon verbena, fresh mint and basil, and delicate white pepper. As it evolved, it took on notes of geranium, white blossom, honeydew, grapefruit pith, elderberry, and wet stones. With even more time, I detected some of that hazelnut character, although, admittedly, it could have been the power of suggestion leading me there…

One thing is for certain: it’s delicious, layered, and like nothing we’ve tasted before. — a year ago

with Deked1