• Bastianich Ribolla Gialla Plus
  • Bastianich Ribolla Gialla Plus
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Bastianich Friuli-Venezia Giulia xtrawine-special-list

Bastianich

Bastianich Ribolla Gialla Plus

White charmat method sparkling wine brut

  • Bastianich Ribolla Gialla Plus
  • Bastianich Ribolla Gialla Plus
1 2
Show more
Bastianich Friuli-Venezia Giulia xtrawine-special-list
£19.00
£19.00
List price: Indicates the price of the product before the start of the promotion
Sale Sold out
£114.00

6 bottles

£57.00

3 bottles

Immediate availability
Denomination VSQ
Size 0,75 l
Alcohol content 12.0% by volume
Area Friuli-Venezia Giulia (Italy)
Grape varieties 100% Ribolla Gialla
Aging On the noble lees occur in steel for a period ranging from three to four months depending on the harvest characteristics.
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Awards

  • 2

    This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.

1 1

Perlage

Perlage

Dense and intense foam, continues.

Perfume

Perfume

The notes of yeasts leave room for fragrances of yellow flowers and macerated fruit (apricot and orange peel above all), references to alcohol and fruit in alcohol.

Color

Color

Deep straw yellow.

Taste

Taste

The carbonation of the wine is felt but on tiptoe: when tasting carbon dioxide fills the palate in support of the fruit but disperses in a uniform and homogeneous manner, leaving only its fresh, non-aggressive note, and a respectable palatal cleaning.

Serve at:

06 - 08 °C.

Longevity:

03 - 05 years

Charmat Method Sparkling Wines

Producer
Bastianich
From this winery
  • Start up year: 1997
  • Oenologist: Emilio del Medico, Maurizio Castelli
  • Bottles produced: 215.000
  • Hectares: 30
The deep connection that the Bastianich family has with the world of wine takes us back decades and generations. In fact, it goes back to the encounters with the most important winemaking families in the 1970s and 1980s and the promotion of the best Friulian wines on the menus of the family's various restaurants in the United States. It was precisely this passion for wine, combined with the desire to rediscover and rediscover their origins, that led the Bastianich family, in 1997, to plant the first vineyards in Buttrio and Cividale del Friuli, in one of Italy's most vocated areas for the production of white wines.

Bastianich has owned the vineyards since 1997. The vineyards are in two distinct areas of the DOC Colli Orientali del Friuli. The first vineyard is situated on the Buttrio and Premariacco hills, in the hottest and southernmost region of the DOC. Influenced by the warmth coming from the sea, it provides the grapes for the production of our full-bodied and structured Cru wines, such as Vespa Bianco, Vespa Rosso, Plus and Calabrone. The second vineyard, which is located in the hills of Cividale del Friuli, is influenced by the Bora, the cold wind from the north, which produces wines of greater aromatic intensity during the coldest nights. Read more
Production area: Friuli-Venezia Giulia
Friuli-Venezia Giulia
Bastianich

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.

Fish
Shellfish
Cheese

Name Bastianich Ribolla Gialla Plus
Type White charmat method sparkling wine brut
Denomination VSQ
Size 0,75 l
Alcohol content 12.0% by volume
Grape varieties 100% Ribolla Gialla
Country Italy
Region Friuli-Venezia Giulia
Vendor Bastianich
Origin Cividale del Friuli (UD).
Climate Altitude: 80m. a.s.l. Exposure: South.
Soil composition Eocene marl, with a clay and limestone base.
Plants per hectare 6,800
Yield per hectare 7,000kg/h
Harvest September 1 0. Manual.
Fermentation temperature 18 °C
Fermentation 8 0 days.
Wine making 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 0 days.
Aging On the noble lees occur in steel for a period ranging from three to four months depending on the harvest characteristics.
Total acidity 5.8 gr/L
PH 3.0
Residual sugar 2.0 gr/L
Allergens Contains sulphites