| Country | |
|---|---|
| Region | Friuli Venezia Giulia |
| Grape Variety | Ribolla Gialla |
| Producer | Piera Martellozzo |
| Certification | Sustainable |
Ribolla Gialla Carati Sparkling – Piera 1899
£15.90
Bright and luminous lemon yellow color with greenish reflections, accompanied by a persistent and fine-grained perlage. The nose is intense, revealing aromas of ripe apple and a mineral expression that reflects the terroir. On the palate, it is dry with refreshing and zesty sensations. Exceptional as an aperitif, it pairs well with a variety of dishes, particularly seafood, white meats, and vegetables.
Out of stock
Colour
Lemon green
FLAVOURS
Floral
Green fruit
Citrus fruit
Palate
Sweetness
Acidity
Body
Mousse
Abv
11%
Serve At
6-8°
Food Pairing
Aperitif
Vegetarian
Poultry
Fish
Beginning in 1899, at the Padua estate, Piera’s story has been passed down through the family from generation to generation, from father to daughter.
Founded by her grandfather Giovanni, developed by her father Mario, Piera 1899 owes its reputation both in Italy and abroad to Piera Martellozzo, who, with her pioneering, ahead-of-her-times spirit, led the winery to its primary role in the Italian wine scenario with talent, frequently anticipating trends and seeking out its own path to quality.
The recognised quality of Piera 1899 wines is the result of everyday hard work founded on respect for the land and its traditions.
Since the 1990s thorough reassessment work on then little known native vines was done with varieties such as Raboso del Piave and Ribolla Gialla. In 1998 the first organic wine range was launched. Since the noughties an ever growing Prosecco production has been supplemented by new sparkling wines such as Muller Thurgau, Traminer and Moscato.
Ribolla Gialla
An ancient white variety from northern Italy, bordering Slovenia; rarely seen elsewhere. Ribolla Gialla yields dry, racy wines. When made with traditional white wine vinification methods, the grape offers delicate floral aromas, peach and citrus flavors alongside crisp acidity; wines are typically light in body.
Thanks to thick skins, when it’s produced with prolonged skin contact and aged in large oak casks, Ribolla Gialla yields more complexity, with a great depth of flavors including dried apricot, honeyed nut and mineral. It was considered one of Italy’s greatest white wines, and was always present on the dining tables of nobles in Venice during the 13th century.
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