RIBOLLA GIALLA

Description

BRUT

WINEMAKING PROCESS:

Produced in Hilly Area, between Italy and Slovenia; GRAPES: Ribolla Gialla

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.

TASTING NOTE:

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.

 SERVING SUGGESTIONS:

 Ideal as an aperitif and throughout the meal, especially with fish dishes, white meat, and vegetables.

750 ml. ALCOHOL CONTENT: 12% vol

Additional information

Brand

BLU Giovello

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RIBOLLA GIALLA

BRUT

WINEMAKING PROCESS:

Produced in Hilly Area, between Italy and Slovenia; GRAPES: Ribolla Gialla

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.

TASTING NOTE:

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.

 SERVING SUGGESTIONS:

 Ideal as an aperitif and throughout the meal, especially with fish dishes, white meat, and vegetables.

750 ml. ALCOHOL CONTENT: 12% vol

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