Description
Ribolla Gialla Brut
Wine name: Principe di Porcía – Ribolla Gialla Brut
Typology: Sparkling Wine
Denomination: V.S.
Vineyards in production: 2,10 hectares
Growing area: Azzano Decimo (Pordenone)
Soil profile: Deep soil with a silty-clay loam
texture, sub-alkaline with moderate limestone
Grape: Ribolla Gialla
Aspect: NORTH / EAST-SOUTH / WEST
Average vineyard age: 3 years
Average altitude: 25 metres asl
Training system: Guyot
Vineyard density: 4.400 vines per hectare
Crop yield: 18.000 kg per hectare
Annual production: 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
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
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
