Tribolla SorRico classic method sparkling wine
Production area: Stacciola. Marche PU - Soil type: medium texture - clayey
Harvest time: first ten days of August
Harvesting method: grapes harvested by hand in small crates, selection of grapes in the vineyard by thinning
Vinification: soft pressing of the whole bunches, cold static decantation of the musts. Fermentation at controlled temperature in steel. Rest on the fine lees.
Refermentation in the bottle and rest on the lees in the bottle for 18 months. Brut disgorgement and dosage.
Refinement: 3 months in steel vats, rest for 18 months on the lees in the bottle.
Organoleptic test
Straw yellow, fine and persistent bubbles
Characteristic fragrance of crusty bread and yeasts. Slight note of custard. White flowers, hawthorn; Citrus notes of pink grapefruit
Dry, warm, soft, with good freshness, sapidity and minerality
Pairings: Perfect with fish and shellfish appetizers. Fried sea. Marinated and raw sea fish. Local cured meats
Discover the aromas of the territory! The cellar between the sea and the mountains.
To talk about Sor Rico and what prompted us to produce wine, we must start from the beginning, from a memory that dates back to the early 1900s when our family began producing wine.
