Ribolla Gialla is the grape of Oslavia, and its thick skins suit long contact. Dario gives it around five weeks on skins in open wooden vats with wild yeast, then long ageing in wood, and bottles it without fining or filtration. The 2018 shows more sappy, resinous herb aromas, dried rather than fresh fruit, and a fine-grained tannin. It will keep for years.