Ribolla Gialla Sparkling

SOIL TYPE: Marl and sandstone flish of Eocene origin

WINEMAKING:Early harvest in order to obtain a base for a spumante with good acidity and a moderated alcoholic content. Grapes are pressed and then macerated with the skins for a short time. Cuvèe is prepared by frothmaking in autoclave using the Charmat method for 4 months at controlled temperatures. The wine is afterwards refined on its yeasts

VARIETY: Ribolla Gialla 100%

CLASSIFICATION: Extra – Dry Sparkling Wine

APPEARANCE: Straw yellow. fine and persistent perlage

NOSE: Fragrant bouquet of flowers with hints of bread crust

PALATE: Fruity, delicate and fresh

FOOD MATCHINGS: A wonderful aperitif and perfect with any fish based course

SERVING TEMPERATURE: 6 – 8°