Ribolla Gialla La Risposta 110 Sparkling Magnum – Kurtin

£33.00

Charmat Method wine made from Ribolla Gialla, which has natural high acidity and makes it perfect for the production of sparkling wines. Fresh citrus and floral aromas on the nose. Intense, with lively bubbles on the palate and a pleasant long finish.

Availability: In stock

SKU: KRTN-LRSP-NV-1-1500 Categories: , ,

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Quantity Price
3 -5 £31.36
6 -12 £29.70

Create your mixed case and save over 10% when you buy 6 to 12 bottles.

Colour
Lemon
FLAVOURS
Floral
Citrus fruit
Palate

Sweetness

Acidity

Body

Mousse

Abv
11,5%
Serve At
6-8°
Food Pairing
Aperitif
Pasta
Poultry
Fish
Country

Region

Friuli Venezia Giulia

Grape Variety

Ribolla Gialla

Producer

Kurtin

Certification

Sustainable

With more than a century of history and tradition, Azienda Agricola Kurtin , has recently had a new start with Ulisse Bellesso, Alessio Kurtin and Isacco Curtarello. New ambitions for the future, always in the constant search for improvement while maintaining its local identity.  Kurtin can use the Collio DOP denomination on their wines which is one of the best area of production for international grape varieties as Sauvignon Blanc, Cabernet Franc, Cabernet Sauvignon. However in this area white grapes have found their best growing area, as the native Ribolla Gialla and Friulano Grape. 

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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