||Weiß prickelnder schaumwein nach charmat-methode. brut
||Altitude: 80 m. a.s.l. Exposure: South.
||Eocene marl, with a clay and limestone base.
||A soft pressing with pneumatic presses, after manual selection of the bunches, is followed by the static decantation of the must and the subsequent fermentation in temperature-controlled steel tanks at a controlled temperature (18 °C) using selected yeasts for 8 -10 days.
||On the noble lees occur in steel for a period ranging from three to four months depending on the harvest characteristics.
||Appetizers, also sustained, ranging from sausages to fresh cheeses, from fried preparations to dishes with mushrooms and fish. Excellent with risottos and seafood pastas, it also goes well with baked fish and sauces. More than with desserts, it is recommended as an aperitif on hot and sunny summer days.
||Preis Bastianich Ribolla Gialla Plus € 12,98