This Malvasia Istriana from San Lurins is a delicious expression of the unique Malvasia of Friuli. An easy-drinking classic method sparkling wine that you'll quickly fall in love with. With notes of fruit and breadcrumb, this elegant wine is great on its own before a meal, or pairs great with semi-aged cheeses, white meat dishes, shellfish and roasted fish.
Typology: Classic method sparkling wine Production area: San Lorenzo Isontino (GO) Grape variety: 100% Malvasia Istriana Harvesting: Manual, slightly ahead of the optimal harvest time in order to ensure the right freshness of the wine. Fermentation and refinery: The whole bunches are collected and directly subjected to soft pressing; only the first-pressed must (about 50%) will be used to produce our fermented wine. The must is cold decanted for about 12-15 hours and then fermented at a controlled temperature. The wine is then left on the fine lees (sur lies), which are periodically kept in suspension (periodic bâtonnage). In the following spring we proceed with the tirage; the secondary fermentation in bottle will last a few weeks and the bottles will lay flat in the cellar to age for another 12-15 months before distribution. Alcohol: 13.5% Temperature for Serving: 10°C Tasting notes: Fresh and delicate with light bubbles. Fruit forward with notes of apple, pear and grapefruit. A second layer of fresh bread aromas. Serving Suggestions: Excellent as an aperitif, with semi-aged cheeses, with fish and white meat.
The freshness of the native Ribolla Gialla varietal is maintained in this pet-nat style sparkling wine by San Lurins. Rather than undergoing a second fermentation in the bottle like the Malvasia Istriana, this wine is bottled just before the first fermentation ends, resulting in a lightly sparkling and constantly evolving wine.
Notes of citrus fruits and thyme dance along the fine bubbles in this wine. It's excellent as an aperitif and a perfect pair with creamy fresh cheese, appetizers, and lightly fried fish.
Typology: Classic method sparkling wine Production area: San Lorenzo Isontino (GO) Grape variety: 100% Ribolla Gialla Harvesting: By hand at perfect ripeness. Fermentation and refinery: The whole bunches are collected and directly subjected to soft pressing; only the first-pressed must (about 50%) will be used to produce our fermented wine. The must is cold decanted for about 12-15 hours and then fermented at a controlled temperature. Close to the end of alcoholic fermentation when just a small amount of sugars remain, the wine is bottled. The bottles rest lying down at least 12 months before release. Alcohol: 13.5% Temperature for Serving: 10°C Tasting notes: Lightly sparkling and constantly evolving as the wine is bottled before the conclusion of fermentation. Characteristic Ribolla Gialla notes of citrus and thyme with a saline minerality. Serving Suggestions: Excellent with fresh cheeses, delicate appetizers of vegetables and fish, tempura of vegetables and crustaceans, and as an aperitif.
