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Rizzi Alta Langa Pas Dosé Millesimato Metodo Classico 2016

Rizzi Alta Langa Pas Dosé Millesimato Metodo Classico 2016

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0,75 l  -  12.00% by vol.
Intense and pale mousse and a particularly fine, continuous and persistent perlage.
Straw yellow tending towards brilliant gold.
The bouquet is intense and ample yet extremely elegant, well-knit and persistent, with nuances of honey, apples, chamomile, aniseed and Mediterranean herbs.
Full-flavored, with considerable structure but at the same time notable elegance, it is very persistent on the palate.
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Price € 20.77
Save € 4.57 (22%)
€ 16.20
Price Without VAT
Order within to receive it Monday, 21 December 2020 in   United States.
Serving temperature:
06 - 08°C.
05 - 10 years
Food matching:
Name Rizzi Alta Langa Pas Dosé Millesimato Metodo Classico 2016
Wine type White sparkling classic method pas dosé
Year 2016
Format 0,75 l Standard
Region Piedmont
Grapes 80% Chardonnay, 15% Pinot Nero
Location Treiso (CN)
Climate Altitude: 270-430 m. a.s.l. Exposure: North and different expositions according to the production area.
Composition of the land White marl clayey- calcareous.
System Guyot
Harvest Middle-end of August (with slight variations depending on the weather). Pressing: immediately after the handpicking, the grapes are gently pressed.
Vinification Fermentation: a controlled temperature with selected yeasts in stainless steel tank. No Malolactic.
Aging In steel tank with repeated batonnages for around 7/8 months, before the bottling in the spring for the second fermentation in bottle. Refining in bottles: minimum 48 months.
Alcohol 12.00% by volume
Matching Excellent to accompany appetizers, light starters, white meat, and naturally fish and sea food.
On sale Price Rizzi Alta Langa Pas Dosé Millesimato Metodo Classico 2016 € 16.20  Without VAT


From this winery:
Rizzi farmhouse and its vineyards on the two sides of the hill (Cru Rizzi) and Cru Nervo (a four-hectare plot under the village of Treiso) they are the starting point, the solid and secure base on which the foundations of the Company lay. Afterwards...


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