This 2019 Ribolla Gialla, a white Italian wine grape originally from the northeast region of Fruili, was destemmed and skin fermented by native yeast in clay amphorae for four weeks, resulting in a wine with a golden hue. The ancient practice of crafting wine in amphorae increases the development of aromas such as nuts, baked fruit and lends a slight tea characteristic with subdued acidity and rich mineral flavors. This “orange wine,” another name for a skin-fermented white wine, is a great match with bold foods and drinks more like a red wine rather than a white wine.