Unlike most of the producers we met on our recent trip to Collio and Brda who ferment and age in neutral French oak barrels, Renato Keber likes to fully ripen his fruit (in this case the blend is 50% Pinot Bianco, 30% Pinot Grigio and 20% Ribolla Giallo) and then use temperature controlled stainless steel tank for the fermentation, and continue there to age on the lees for an extended period (10 months) before bottling.
Excellent quality. Very floral aromas with nuances of ground white peppercorn and minerality. Lush and full on the palate, but with excellent supporting freshness and acidity. Stone fruits – hints of peaches, nectarine and apricots. Extended finish. Very good aging potential. Try with everything from a simple grilled chicken breast to lobster with egg enriched pasta!