Ribolla Gialla Brut
The grapes are collected in boxes and lightly pressed and undergo the cold static settling process. Fermentation takes place in steel tanks at a controlled temperature of 16°-17°. Second fermentation with long Charmat method at 14-15 C°, ageing on lees for three months.
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Grapes
Ribolla Gialla
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Production Area
Hilly Area, between Italy and Slovenia
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Aspect and Elevation
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Soil Type
Stratified with marl and sandstone
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Training System
Guyot
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Planting Density
Medium
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Harvest Period
End of August
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Alcohol Content
12 % vol
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Residual Sugar
10-12 g/ lit
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Total Acidity
5,8 g/ lit
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Serving Temperature
6° - 8° C
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Recommended Glass
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Ageing Potential
Two years
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Format (ml)
750
- Technical sheet
Serving suggestions
Star-bright straw yellow with greenish reflections and persistent perlage of tiny bubbles. Intense aroma of ripe apple. The minerality is an expression of its terroir. Dry style with refreshing and crisp acidity.
Ideal as an aperitif and throughout the meal, especially with fish dishes, white meat and vegetables.
