We have been buying Arbe Garbe every vintage for I don’t know how long! This time the proprietary white is another dazzling blend of 55% Malvasia, 33% Ribolla Gialla, 12% Tocai Friulano. “Arbe Garbe’ is a reference to cover crop of “bad weeds” grown between the rows of the organically farmed vineyards of Collio of Friuli in the northeast corner of Italy along the Slovenia border.. Winemakers Enrico Bertoz and his wife Letizia Pauletto each grew up here. They worked their way through the local university while working in the neighboring vineyards. After graduation they followed their dreams to California. Settling first in southern California Enrico worked in the cellar at Valentino and with Manfred Krankl at Sine Qua Non. Then they moved north where Enrico continued his education at UC Davis, and then to wine making at Girard and Flora Springs.
Arbe Garbe was born in 2007 (okay! I have answered my own question!) with a rare Ribolla Gialla bottling from the Vare Vineyard in Napa. Today, the couple source the blending components for this wine from Catie’s Corner in Windsor for the Malvasia Bianca, Tonya’s Vineyard in the Russian River for the Ribolla Gialla, and Tocai Friulano from Pagani Ranch in Sonoma Valley.
24 hours of skin contact for the Malvasia, 12 hours for the Tocai and the Ribolla, followed by light pressing and native fermentation in puncheons for the Malvasia and the Tocai, barrels for the Ribolla. Post fermentation, batonnage weekly for the first 3 months, than once a month.