When we harvested the 2025 Ribolla from the Bengier vineyard, orginally planted by George Vare in the 2000s, I knew that I wanted to use some if it in a blend. We took about a third of the juice and co-fermented it with Chardonnay. We fermented and aged two barrels on their own.

As we prepared for bottling, I have pondered the highest expression of this Ribolla and decided earlier this week its most striking use is as the backbone of a typical Friulano blend: Ribolla, Sauvignon, and Chardonnay.

And so we have composed a blend that adds to the original cofermentation. It is about 70% Ribolla, complemented with Oleta Sauvignon, both skin- and juice-fermented, a small amount of Mt. Veeder Sauvignon, co-fermented with the Ribolla,  and some of the Foxen Canyon Chardonnay that we bottled unblended as Le Volpi.

The wine is structured and powerful, clean and brilliant. In the front of my mind is the respect that George Vare had for the wines of his colleague and namesake in Collio-- Giorgio Bensa of La Castellada. This wine is named in homage to him and the standard for excellence that his wines set in Collio.