||White sparkling charmat method brut
||Pressing: soft and immediate cooling to 7-8 °C. Maceration: 12 hours on the skins. Racking and fermentation at 15 °C in stainless steel tanks. Fermentation in autoclave (Charmat Method) for 40 days and subsequent refinement for 60 days in bottle.
||Excellent as an aperitif, particularly suitable to accompany fish and shellfish dishes.
||Price Komjanc Simon Ribolla Gialla Brut € 10.45