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What grape variety is better suited for skin-contact maceration than Ribolla Gialla? Like the revered wines of Italy's Friuli region, the Quealy team have adopted a similarly earnest approach to making serious skin-contact wines. 

Sun flecked fruit was picked in early April, destemmed, and left to ferment in open-top steel tanks until the start of September the same year. Pressed off into seasoned barriques with light lees contact for 36 months, before bottling in early 2025.

Intricate layers of spice, mandarin oil, herbs and light florals are bound by a savoury, nutty-umami core, while the acid line keeps things feeling light. A deeply ruminative drop, with complexities that continue to unfold over time spent decanting.