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Onedis
Ribolla gialla millesimato brut

The grapes are gently pressed then the must naturally decants. The fermentation takes place in steel tanks at 14 ° -15 ° C. Second fermentation at a controlled temperature of 13 ° to 14 ° C for about nine months, according to the Long Charmat Method.

Technical Sheet
Grapes Ribolla Gialla
Production Area Hills of Friuli region bordering the Dolomites
Aspect and Elevation 300 meters above sea level
Soil Type Marl and Sandstone
Training System Guyot
Planting Density 4800 vines per hectare
Harvest Period End of August
Release Beginning of Summer
Alcohol Content 12% vol.
Residual Sugar 10 g/ lit
Total Acidity 6,30 g/ lit
Serving Temperature 6° - 8° C
Recommended Glass Medium-sized, tulip-shaped glass
Ageing Potential Four years
Format (ml) 750, 1500
 
Piera 1899 - Prosecco DOC Organic
Tasting note
Pale yellow colour with a persistent perlage of tiny bubbles. Intense aroma with nuances of Renetta apple, peach and grapefruit. Dry and fresh flavor with citrus and mineral notes and a long aromatic persistence.

Serving suggestions
Excellent as an aperitif this Ribolla Gialla is a wonderful accompaniment to shellfish and crustaceans. Ideal with raw seafood and sushi.

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