||White sparkling charmat method brut
||Fraz. Spessa - Cividale del Friuli (UD)
|Composition of the land
||Hill, clayey, consisting of layers of marl and sandstone of Eocene origin.
||Last days of August. Hand in the box.
||In white with soft pressing, separation of the last stages of pressing and cold static decantation with fermentation at a constant temperature of 17 °C for 14 days. The decanting and the clarification are followed before the foaming process. Refermentation in autoclave for three months.
||Excellent as an aperitif but also suitable to accompany delicate dishes especially based on fish.
||Price Zorzettig Optimum Brut di Ribolla Gialla € 12.20