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Ribolla Metodo Classico

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Ribolla Metodo Classico is a Brut sparkling wine made primarily from Ribolla Gialla grapes and bottle-fermented for 24 months. The Ribolla grapes provide the wine with great freshness and pronounced acidity. Perfect for aperitifs and for lovers of fresh, vibrant wines.
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Download the technical sheet

Vineyard

Denomination

VSQ Metodo classico

Soil

Ponca/argille

Exposure

Training system

Guyot

Production per hectare

ql. 80ca

Winery

The pressing phase is carried out with gentle cycles that minimize crushing, ensuring only the finest must is obtained. After pressing, the must is exposed to air – unlike almost all other musts – to remove the more reactive components that, in grapes with low ripeness, can be harsh on the palate. This hyper-oxygenation naturally stabilizes the wine, without using chemical additives, making it ready for the long period of bottle aging. After alcoholic fermentation, the wine rests on the lees in steel tanks, where the constant movement of the yeast enriches the structure of the Ribolla. When approaching the secondary fermentation before bottling, the wine is filtered to prevent malolactic fermentation. Before the final preparation for the second fermentation, a small addition of white wine aged in barrique is made to enhance the bouquet and create a more complex structure. After resting on the lees for at least 24 months, the wine is disgorged, dosed as Brut, and left to rest for another 6 months.

Analytical data

Alcohol content

12,11%

Reducing sugars

6,6 g/l

Total acidity

6,93 g/l

Estratto secco

20 g/l

Sulphur dioxide

81 mg/l

Tasting sheet

Colour

Straw yellow with green reflections.

Nose

Fine and elegant notes of pear and white flowers.

Mouth

Creamy perlage, pronounced acidity, and dry taste.
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