Bastianich
Ribolla Gialla Plus
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Ribolla Gialla |
| Aging | Matured on fine lees in stainless steel for 3–4 months, depending on the characteristics of the harvest. |
- Grape variety and style: Dry sparkling wine made from 100% Ribolla Gialla using the Charmat method
- Origin: Friuli-Venezia Giulia, Cividale del Friuli, soils of Eocene marl with clay and limestone
- Aroma: notes of yeast, yellow flowers, apricot, orange zest and alcoholic hints
- Taste and perlage: fine and persistent bubbles, fresh and fruity flavour with a clean finish
- Serving and pairings: serve at 6-8°C, ideal with aperitifs, cured meats, soft cheeses and fish
Description
What kind of wine it is
Bastianich Ribolla Gialla Plus is a Brut sparkling wine that enhances the character of the Ribolla Gialla grape variety. Crafted using the Charmat Method, it displays a clear and fresh profile, enriched by a dense and persistent mousse. On the nose, yeast notes intertwine with hints of yellow flowers and fruit, such as apricot and orange zest, with touches of preserved fruit. On the palate, the lively effervescence supports the fruity texture, ensuring a clean and balanced finish.
Where it comes from
The grapes are grown in Friuli-Venezia Giulia, near Cividale del Friuli, at around eighty metres above sea level. The south-facing vineyards are set on Eocene marl soils with a clay and limestone base. This particular geological formation gives the wine aromatic precision and a well-defined freshness. The Bastianich approach to vineyard management pays close attention to planting density, aiming for balanced yields that reflect the identity of the region.
How it is produced
Production begins in September with the manual harvest and selection of the best Ribolla Gialla bunches. This is followed by gentle pressing and static decantation of the must. Fermentation takes place in stainless steel tanks at a controlled temperature, while the secondary fermentation occurs in a pressurised tank to achieve the Brut style. The sparkling wine then undergoes ageing in steel on fine lees, a stage that enhances its structure and calibrates the residual sugar.
History and Curiosities
Born from the excellence of the Bastianich winery in Friuli-Venezia Giulia, Ribolla Gialla Plus is a Brut sparkling wine that enhances its territory of origin. Produced from grapes grown on Eocene marl soils facing south, it is the result of a meticulous manual harvest. The sparkling process follows the Charmat Method with several months of ageing on the lees in steel, ensuring a fine effervescence. Oenologist Emilio del Medico offers an authentic interpretation of this native grape variety.
Awards
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2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 1997
- Oenologist: Emilio del Medico
- Bottles produced: 220.000
- Hectares: 27
| Name | Bastianich Ribolla Gialla Plus |
|---|---|
| Type | White charmat method sparkling wine brut |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Ribolla Gialla |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Bastianich |
| Story | History and Curiosities Born from the excellence of the Bastianich winery in Friuli-Venezia Giulia, Ribolla Gialla Plus is a Brut sparkling wine that enhances its territory of origin. Produced from grapes grown on Eocene marl soils facing south, it is the result of a meticulous manual harvest. The sparkling process follows the Charmat Method with several months of ageing on the lees in steel, ensuring a fine effervescence. Oenologist Emilio del Medico offers an authentic interpretation of this native grape variety. |
| Origin | Cividale del Friuli (UD) |
| Soil composition | Eocene marl, with a clay and calcareous base |
| Plants per hectare | 6800 |
| Yield per hectare | 7,000 kg/hectare |
| Harvest | 1 0 September (manual harvest) |
| Fermentation temperature | 18 °C |
| Fermentation | 8 0 days |
| Production technique | Charmat method |
| Wine making | Soft pressing with pneumatic presses after manual selection of the bunches; static decantation of the must; fermentation in temperature-controlled stainless steel tanks at 18°C with selected yeasts for 8–10 days (Charmat method). |
| Aging | Matured on fine lees in stainless steel for 3–4 months, depending on the characteristics of the harvest. |
| Total acidity | 5.8 gr/L |
| PH | 3.0 |
| Residual sugar | 2.0 gr/L |
| Allergens | Contains sulphites |