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Classification: Brut Sparkling Wine
Harvest time: end of August, to the achievement of the right balance of sugars and acidity.
Vinification: in white, the grapes are immediately pressed (avoiding the stripping - risk operation, quality ) and placed in barrels of steel at controlled temperature for the first start of the alcoholic fermentation.
Presa di spuma: Charmat method; the wine is placed in special containers in stainless steel (autoclaves) in which starts the second fermentation (or secondary fermentation) which lasts for at least 3 months and a half, allowing for the creation of an elegant and fine perlage.
Alcohol (% vol.): 11,6
Sugars (g/l): 12 (Brut)
Total acidity (g/l): 7,5
Overpressure (bar): 6,05
Tasting Note: The Sparkling wine Ribolla Gialla Brut: was born from the eponymous native grape variety, and is a wine which presents itself with a strong natural acidity and aromas delicately fresh. Its liveliness is pleasantly balanced and softened with the elevation in the bottle. It has a straw yellow colour, with a fine and persistent perlage. The nose presents with hints of fruity with fragrances of yeast. On the palate it is dry, delicate, fresh and great persistence.
Pairings: as an aperitif, single or accompanied by delicacies; offers the best dishes of shellfish, fish, white, light blue, also grilled. Eye-catching with lots of first light and delicate white meats.
Glass: 8 - 10 degrees in the glasses for white important.
The capacity for evolution in bottle: 2 years.