| Type |
White charmat method sparkling wine pas dosé |
| Origin |
Towns of Corno di Rosazzo and Manzano (Udine). |
| Cultivation system |
Spurred cordon and Guyot. |
| Harvest |
In September. The grapes, grown on the eastern hillsides, are selected and harvested by hand in boxes strictly in the morning after the north-easterly breeze has dried the thin veil of humidity during the night. |
| Vinification |
Gentle crushing of the whole grapes is followed by natural decanting of the first must overnight. The first fermentation, at 14°C, occurs partly in steel and in barriques. The following spring, the Ribolla Gialla is re-fermented very slowly at 12°C in large horizontal autoclaves; this is followed by ageing on the lees for a period of never less than 30 lunar cycles, during which the re-fermentation continues very slowly until the residual sugar content falls below 3 g/l. |
| Ageing |
Bottling is carried out in the complete absence of oxygen. Therefore, more than 12 months of ageing in the bottle are necessary to complete the long ageing process. |
| Pairing |
Perfect as an aperitif, it accompanies fish appetizers and cured meats. Moreover, it is an excellent wine for finger food. |
| On offer |
Price Collavini Ribolla Gialla Dosaggio Zero 2018 € 22.21
ex VAT
|