Ribolla Gialla Extra Brut (0.75)

Ribolla Gialla Extra Brut

Production Area Grapes come from two different production areas: the Colli Orientali del Friuli, an area particularly suited to hillside viticulture and the Lower Friulian Plain, an area richly cultivated following impressive reclamation works dating back to the early 20th century. 

Municipalities Spessa, Cividale del Friuli - Piancada, Palazzolo dello Stella

Altitude Spessa: 100m asl - Piancada: 0m asl

Soil In Spessa the soil is notoriously called Ponca, a mixture of marl and sandstone that has stratified over the millennia. The alkaline nature of the soil, rich in calcium carbonate, together with the significant temperature variations, gives the wines flavor and minerality. In Piancada the silt-sandy, silt-clay subsoil is suitable for the cultivation of vines, which find in the fertility and salinity of the soil a fundamental characteristic for the aromaticity of the wines.

Grape Ribolla Gialla 85% - Pinot Bianco 15%

Vineyard surface Ribolla Gialla 5ha - Pinot Bianco 2ha

Plants per Hectare 5000

Vineyard age 10-15 years

Training System Spessa: Ribolla Gialla and Pinot Bianco - double inverted

Piancada: Ribolla Gialla - free cordon

Harvest mechanical - September

Yield per Hectare Spessa: Ribolla Gialla 80q/ha; Pinot Bianco 80q/ha

Piancada: Ribolla Gialla 190q/ha

Production Process For the production of Ribolla Gialla Extra Brut sparkling wine we start from a grapes’ blend: the Ribolla Gialla and Pinot Bianco grapes from Spessa, rich in intense aromas are combined with Ribolla Gialla grapes from Piancada, which bring sapidity to the blend. After harvesting, grapes are cooled and gently pressed. The first fermentation takes place with the addition of selected yeasts and is carried on at a controlled temperature of 10-12°C. The second fermentation takes place according to the long Charmat method: 9 months in pressure tanks, in contact with the yeasts allow the production of a sparkling wine with a fine and elegant perlage, structurated and rich in tertiary aromas. We then proceed with cold stabilization and filtration. The sparkling wine is then bottled, packed and fined for further 9 months in the bottle.

Organoleptic Characteristics Intense straw yellow that reveals the elegant perlage. The fine and persistent bubbles enhance the aroma of broom and yellow pulp fruits. The tertiary aromas of fermentation emerge on the palate such as bread crust and honey, accompanied by a pleasant acidity and persistence.

Chemical Characteristics

ABV 12,5%

Sugar, g/l 3,00-5,00

Acidity, g/l 6,50-7,50

Pairing suggestions Excellent as an aperitif, also worth trying throughout the meal, especially in combination with fish dishes, it will enhance fried foods and shellfish. For your vegan pairings, accompany it with chickpea pancakes with tasty mayonnaise.

Reccomended glass Étoile sparkle glass or tulip glass

Serving temperature 4-6°C

Availab  le sizes 75cl - 1,5l