IGP Ravenna Bianco
After harvesting our Albana between late August and early September, we give it an intense maceration on the skins. For the first five days of winemaking, we treat it like a red wine: two punch-downs per day to keep the cap of skins always wet.
Then we move it to a concrete tank, where it rests on its lees through the entire winter. In spring, we rack and bottle. After a few months of rest, Paglia is ready for the table.
The Wine
Paglia is our “orange wine”—a white grape vinified with extended skin contact, resulting in a wine with amber color, rich texture, and the kind of tannic grip usually reserved for reds. It’s bold, unconventional, and deeply expressive of its grape variety.
Technical Details
Tasting Notes
Amber-orange color with coppery highlights. Intense nose of dried fruit, orange peel, chamomile, and a hint of tea. Full-bodied and textured, with firm tannins and a long, slightly bitter finish. Not a wine for everyone—but unforgettable for those who love it.
Food Pairings
Strongly flavored dishes: aged cheeses, cured meats, spiced cuisine. Excellent with Asian food or anything that needs a wine with structure and personality.