• Ermacora Spumante Brut La Gialla
  • Ermacora Spumante Brut La Gialla
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Show more
Ermacora Friuli-Venezia Giulia

Ermacora

Spumante Brut La Gialla

White charmat method sparkling wine brut

  • Ermacora Spumante Brut La Gialla
  • Ermacora Spumante Brut La Gialla
1 2
Show more
Ermacora Friuli-Venezia Giulia
£17.00
£17.00
Sale Sold out

Multiple purchases: add more bottles to cart with one click

£102.00

6 bottles

£51.00

3 bottles

Immediate availability
Denomination Friuli DOC
Size 0,75 l
Alcohol content 12.0% by volume
Area Friuli-Venezia Giulia (Italy)
Grape varieties 100% Ribolla Gialla
Aging Second fermentation according to the long Charmat Method with 5/6 months in autoclaves with frequent bâtonnage.
Product name Spumante Brut La Gialla
Color Pale straw yellow with greenish reflections.
Perfume Subtle and penetrating, it offers sensations of white flowers, green apple and bread crust.
Taste Fresh mineral notes and citrus sensations.
Pairings Perfect as an aperitif when young, it can also accompany a meal of shellfish and other fish courses.
Region Friuli-Venezia Giulia
Country Italy
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Description

Brut Charmat method sparkling wine from the Friuli-Venezia Giulia region, produced by Ermacora. 100% Ribolla Gialla. 0.75 L bottle. A Ribolla Gialla that expresses the freshness and minerality of the Friuli region, with a fine and persistent perlage. Ermacora, founded in 1922, is synonymous with tradition and passion for viticulture. Subtle and penetrating, it offers sensations of white flowers, green apple, and bread crust. On the palate, it reveals fresh mineral notes and hints of citrus.

Details

Perlage

Perlage

Fine and persistent.

Profumo

Perfume

Subtle and penetrating, it offers sensations of white flowers, green apple and bread crust.

Colore

Color

Pale straw yellow with greenish reflections.

Gusto

Taste

Fresh mineral notes and citrus sensations.

Serve at:

06 - 08 °C.

Longevity:

03 - 05 years

Charmat Method Sparkling Wines

Pairings

Perfect as an aperitif when young, it can also accompany a meal of shellfish and other fish courses.

Fish
Shellfish
Cheese

Producer
Ermacora
From this winery
  • Start up year: 1922
  • Oenologist: Dario e Luciano Ermacora
  • Bottles produced: 230.000
  • Hectares: 49
It dates back to 1922, when the family bought the Ipplis mansion along with the surrounding land, starting the on-farm activities with a differentiated production. After the initial run of Antonio, founder of the company, immediately after the Second World War, the son Marino takes the lead until the late '70s, when the whole family decided to devote himself exclusively to the production of wine. Today the company, which includes 47 hectares of vineyards, is firmly hold by two nephews, Luciano and Dario, who tenaciously ensure continuity of family tradition.

Even today, following the path traced by Marino, we work with passion to lead the company in accordance with the criteria indicated by him, concentrating our enthusiasm in the pursuit of marriage between tradition and modernity. It is a long-term commitment to incorporate into each bottle an authentic wine, representative of the typical values of our territory. The care of our customers, the careful selection of raw materials, the environmental care and attention to detail are the main features that accompany us in this ambitious mission. Read more
Production area: Friuli-Venezia Giulia
Friuli-Venezia Giulia
Ermacora

Name Ermacora Spumante Brut La Gialla
Type White charmat method sparkling wine brut
Denomination Friuli DOC
Size 0,75 l
Alcohol content 12.0% by volume
Grape varieties 100% Ribolla Gialla
Country Italy
Region Friuli-Venezia Giulia
Vendor Ermacora
Origin Village of Ipplis, Town of Premariacco (Udine).
Cultivation system Guyot.
Harvest By hand, the first decade of September.
Fermentation temperature 17 - 18 °C
Wine making Destemming of the grapes, soft pressing, and fermentation temperature at a controlled temperature of 17 - 18°C.
Aging Second fermentation according to the long Charmat Method with 5/6 months in autoclaves with frequent bâtonnage.
Total acidity 6.3 gr/L
Residual sugar 9.0 gr/L
Allergens Contains sulphites