Zorzettig
Zorzettig Optimum Ribolla Gialla Vino Spumante Brut Millesimato 2023
| 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 lees for 9 months with weekly battonage method charmat 100% steel Bottling and aging 1 month in bottle. |
Description
An expression of Friuli's freshness and character.
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
- Start up year: 1986
- Oenologist: Saverio Di Giacomo
- Bottles produced: 800.000
- Hectares: 115
Despite having over a century, the Zorzettig Winery has been continuously renewed both in the vineyard, improving the attention for environmental respect and with the redevelopment of native vineyards, both in production and bottling techniques.
110 hectares planted on soils of marls and sandstones of Eocene origin formed 50 million years ago from the seabed, which produce from the Classic line to the Myò: elegant and reliable wines, and wines from selected grapes of the best rows.
The pedoclimatic environment, the structure and the passion of generations of the family, characterize this serious and important company. Read more
| Name | Zorzettig Optimum Ribolla Gialla Vino Spumante Brut Millesimato 2023 |
|---|---|
| Type | White charmat method sparkling wine brut |
| Denomination | VSQ |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Ribolla Gialla |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Zorzettig |
| Origin | Vineyards of Spessa (Udine) |
| Climate | Altitude: 220 m. a.s.l. Orientation: North, South. |
| Soil composition | Clayey. Ponca, characteristic stratification of sandstone marls of Eocene origin. |
| Cultivation system | Double inverted. |
| Plants per hectare | 4500 |
| Yield per hectare | 80 q. |
| Harvest | By hand with careful selection of the bunches; beginning of September. |
| Wine making | Cold maceration for 12 hours; first fermentation in steel tanks. |
| Aging | On the lees for 9 months with weekly battonage method charmat 100% steel Bottling and aging 1 month in bottle. |
| Total acidity | 5.51 gr/L |
| Residual sugar | 4.0 gr/L |
| Dry extract | 18.4 gr/L |
| Allergens | Contains sulphites |
