Ribolla Gialla
SPARKLING
GRAPES
Ribolla Gialla
RESIDUAL SUGAR
10 g/ lit
PRODUCTION AREA
The hills between Italy and Slovenia
SERVING TEMPERATURE
6°- 8° C
SOIL TYPE
Stratified soil with alternating layers of marl and sandstone
RECOMMENDED GLASS
Long-stemmed wine glass
HARVEST PERIOD
Late August
FORMAT(ml)
750
ALCOHOL CONTENT
12% vol
AGEING POTENTIAL
Two Years
WINEMAKING PROCESS
Gentle pressing of the grapes is followed by cold static decanting of the must. Fermentation takes place in steel vats at a controlled temperature of 16°C to 17°C. The Charmat method is used to make the bubbles form, with an extended stay in pressure tanks at a temperature of 14°C to 15°C. This is followed by a period of bottle ageing.
TASTING NOTE
The wine is a straw yellow colour with bright, vivid greenish hues and extremely fine, long-lasting beading. There is a pronounced fragrance, with notes of ripe apples and mineral qualities that encapsulate the essence of the terroir. The flavour is dry, with thirst-quenching crisp, citrus sensations.
SERVING SUGGESTIONS
As well as making a great aperitif, it goes well with meals of all kinds, including fish dishes, white meat and vegetables.
