THE WINE

The sparkling brut Perté Ribolla Gialla from the Castello di Spessa winery is made from Ribolla Gialla grapes grown in the property’s vineyards located in Cormons in the heart of the Friuli DOC, not far from the border with Slovenia, where the soil is mainly made up of clay and sand with the presence of gravel.

THE WINEMAKING

After the harvest, which takes place between the end of August and the beginning of September, depending on the vintage, the selected grapes are taken to the cellar for winemaking, which begins with a soft pressing to preserve the integrity of the skins. Before fermentation, the must obtained is coldly decanted. Fermentation occurs in steel tanks at a controlled temperature of 18° C. The wine is then decanted and left to mature on the fine lees until March. At the beginning of April, the wine is moved to an autoclave for the second fermentation, resting for about two months. Bottling follows, and a few more months rest in the cellar before being placed on the market.

THE TASTING

Pale straw yellow with a fine and persistent perlage. The aroma is pleasantly delicate, with floral notes of hawthorn that alternate with fruity hints of white peaches. Fresh and delicate on the palate with a long and pleasantly aromatic finish.

FOOD PAIRINGS

Excellent as an aperitif, it goes well with fish, raw fish, and soft cheeses such as buffalo mozzarella and sheep’s milk ricotta.

THE WINERY

“Friuli is the land where I was born.  I personally know its most enchanting places, the hospitality of its people, its history, art and its food and wine heritage that have been appreciated the world over”  This is what Loretto Pali (owner of the Castello di Spessa winery) thinks about his region Friuli Venezia Giulia.The 30 hectares of the Castello di Spessa estate stretch over the gentle hills of the Collio D.O.C. area, in the D.O.C. Friuli Isonzo Area there are the 55 hectares… go to the winery page