La Gialla Brut -

Winemaker : Ermacora

La Gialla Brut is a pleasant sparkling wine made from Ribolla Gialla. Its fine-grained perlage highlight subtle aromas of white flowers and citrus fruits. Perfect pairing with a seafood platter.

Price
€16.94
Quantity

Shipping in 3 to 5 days
Price without shipping

Wine tasting advice

Pale straw yellow with greenish reflections, fine and persistent beaters.
Subtle and persistent aromas of white flowers, green apples and bread crust. Citrus notes.
Fresh, mineral

Vinification

Soft pressing of grapes. Temperature controlled fermentation (17 - 18 C). Sparkling process according to the Charmat method: 5/6 months in pressure vessels and frequent usage of bâtonnage (gentle stirring). Several months of bottled ageing. Residual sugars: 9 gr./liter.

Terroir

Hilly terrain on “ponca” soil, the Friulan name given to the alternation of marls and sandstones, with a variable percentage of limestone and clay. The succession of hot breezes from the Adriatic Sea (less than 30 km off the road), and from La Bora and other cold winds blowing from the north/northeast, generate large temperature differences, giving the wines their intensity, structure and elegance. These are crucial factors for successful ageing.

Garde : 5 ans
0.75 L
% 12.0
5°-7°

Le vigneron

Today, the Ermacora winery tells the story of a quartet composed of two brothers (Dario and Luciano, whose initials intermingle on the labels of their wines) and two cousins.

A family of outsized kindness, committed to producing wines of extreme elegance.

Fourth generation of winemakers since the foundation of the domain by their grandfather Antonio in 1922, the team is preparing enthusiastically for the 100th grape harvest.

Pale straw yellow with greenish reflections, fine and persistent beaters.
Subtle and persistent aromas of white flowers, green apples and bread crust. Citrus notes.
Fresh, mineral

Vinification

Soft pressing of grapes. Temperature controlled fermentation (17 - 18 C). Sparkling process according to the Charmat method: 5/6 months in pressure vessels and frequent usage of bâtonnage (gentle stirring). Several months of bottled ageing. Residual sugars: 9 gr./liter.

Terroir

Hilly terrain on “ponca” soil, the Friulan name given to the alternation of marls and sandstones, with a variable percentage of limestone and clay. The succession of hot breezes from the Adriatic Sea (less than 30 km off the road), and from La Bora and other cold winds blowing from the north/northeast, generate large temperature differences, giving the wines their intensity, structure and elegance. These are crucial factors for successful ageing.

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