• Bastianich Ribolla Gialla Plus
  • Bastianich Ribolla Gialla Plus
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Bastianich Friuli-Venezia Giulia Xtrawine_extraordinary_christmas

Bastianich

Ribolla Gialla Plus

White charmat method sparkling wine brut

  • Bastianich Ribolla Gialla Plus
  • Bastianich Ribolla Gialla Plus
1 2
顯示更多
Bastianich Friuli-Venezia Giulia Xtrawine_extraordinary_christmas
HKD186.00
HKD186.00
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$558.00

3 瓶

立即可用 立即下單，20天內送達 剩餘最後 5 瓶
品名 VSQ
酒瓶尺寸 0,75 l
酒精度 12.0% 按體積
产区 Friuli-Venezia Giulia (Italy)
葡萄品种 100% Ribolla Gialla
陈酿 On the noble lees occur in steel for a period ranging from three to four months depending on the harvest characteristics.
产品名称 Ribolla Gialla Plus
顏色 Deep straw yellow.
香水 The notes of yeasts leave room for fragrances of yellow flowers and macerated fruit (apricot and orange peel above all), references to alcohol and fruit in alcohol.
味道 The carbonation of the wine is felt but on tiptoe: when tasting carbon dioxide fills the palate in support of the fruit but disperses in a uniform and homogeneous manner, leaving only its fresh, non-aggressive note, and a respectable palatal cleaning.
搭配 Appetizers, also sustained, ranging from sausages to fresh cheeses, from fried preparations to dishes with mushrooms and fish. Excellent with risottos and seafood pastas, it also goes well with baked fish and sauces. More than with desserts, it is recommended as an aperitif on hot and sunny summer days.
区域 Friuli-Venezia Giulia
国家 Italy
查看完整資訊

描述

A Charmat Method Brut sparkling wine produced by Bastianich in Friuli-Venezia Giulia. 12% ABV, 100% Ribolla Gialla. 0.75 L bottle. A Ribolla Gialla that best expresses the potential of the native Friulian grape, with a dense and persistent foam. The yeast notes give way to aromas of yellow flowers and macerated fruit, such as apricot and orange peel, with hints of fruit preserved in alcohol. Deep straw yellow. The carbonation fills the palate, supporting the fruit, leaving a fresh note and a remarkable cleanliness on the palate.

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詳細資訊

Perlage

珍珠泡沫

Dense and intense foam, continues.

Profumo

香水

The notes of yeasts leave room for fragrances of yellow flowers and macerated fruit (apricot and orange peel above all), references to alcohol and fruit in alcohol.

Colore

顏色

Deep straw yellow.

Gusto

味道

The carbonation of the wine is felt but on tiptoe: when tasting carbon dioxide fills the palate in support of the fruit but disperses in a uniform and homogeneous manner, leaving only its fresh, non-aggressive note, and a respectable palatal cleaning.

服務於：

06 - 08 °C.

長壽：

03 - 05 years

Charmat Method Sparkling Wines

搭配

Appetizers, also sustained, ranging from sausages to fresh cheeses, from fried preparations to dishes with mushrooms and fish. Excellent with risottos and seafood pastas, it also goes well with baked fish and sauces. More than with desserts, it is recommended as an aperitif on hot and sunny summer days.

Fish
Shellfish
Cheese

製造商
Bastianich
來自這個酒莊
  • 創業年份: 1997
  • 釀酒師: Emilio del Medico
  • 生產的瓶子: 220.000
  • 公頃: 27
The deep connection the Bastianich family has with the wine world takes us back decades and generations. In fact, it dates back to the encounters with the most important winemaking families in the 1970s and 1980s and the promotion of the best Friulian wines on the menus of the Family's various restaurants in the United States. It was this passion for wine, combined with the desire to rediscover and rediscover their origins, that led the Bastianich family, in 1997, to plant the first vineyards in Cividale del Friuli, in one of Italy's most vocated areas for the production of white wines. 閱讀更多
生產區域: Friuli-Venezia Giulia
Friuli-Venezia Giulia
Bastianich

名称 Bastianich Ribolla Gialla Plus
类型 White charmat method sparkling wine brut
葡萄酒名称 VSQ
容量 0,75 l
酒精度 12.0% 按體積
葡萄品种 100% Ribolla Gialla
国家 Italy
产地 Friuli-Venezia Giulia
供应商 Bastianich
产地 Cividale del Friuli (UD).
气候 Altitude: 80m. a.s.l. Exposure: South.
土壤成分 Eocene marl, with a clay and limestone base.
每公顷产量 7,000kg/h
收获 September 1 0. Manual.
发酵温度 18 °C
发酵 8 0 days.
酿酒工艺 A soft pressing with pneumatic presses, after manual selection of the bunches, is followed by the static decantation of the must and the subsequent fermentation in temperature-controlled steel tanks at a controlled temperature (18 °C) using selected yeasts for 8 0 days.
陈酿 On the noble lees occur in steel for a period ranging from three to four months depending on the harvest characteristics.
总酸度 5.8 gr/L
克/升/升 (LPH) 3.0
残糖 2.0 gr/L