Castello di Porcia

Wines

Ribolla Gialla Brut

V.S.

TYPOLOGY: Sparkling Wine

VINEYARD SIZE: 2,10 hectares

GROWING AREA: Azzano Decimo (Pordenone)

SOIL PROFILE: Deep soil with a silty-clay loam texture, sub-alkaline with moderate limestone

GRAPE VARIETY: Ribolla Gialla

ASPECT: NORTH / EAST-SOUTH / WEST

AVERAGE AGE OF VINES: 3 years

AVERAGE ALTITUDE: 25 metres asl

SISTEMA DI ALLEVAMENTO: Guyot

NUMERO DI VITI PER HA: 4.400 vines per hectare

PRODUCTION PER HECTARE: 18.000 kg per hectare

BOTTLES PRODUCED ON AVERAGE: Average 13.200 bottles

VINIFICATION: The grapes are de-stemmed and pressed gently, then the juice macerates on the skins for 12 hours at 10°C. After this process the wine undergoes a second fermentation at 16°C in steel pressure fermenters and maturation of 30 days on the fine lees

MATURATION: In steel

BOTTLE AGEING: 3 months

APPEARANCE: Pale pink with amber highlights

BOUQUET: Delicate, fruity, floral

PALATE: Savory, dry, fresh, citrine

SERVING SUGGESTIONS: Superb as aperitif, it partners perfectly with fish in general, although not with stews; Ideal with shellfish and molluscs. Best enjoyed at 6°C

Note (Technical values for last harverst):
Alcohol: 12,00%
Total acidity: 5,80 g/l
Ph: 3,20
Pressure: 5,50 atm
Dry extract: 22,00 g/l
Total SO2: 110 mg/l (legal maximum: 200 mg/l)
Residual sugar: 12,00 g/l

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