Castello di Lispida H. Bianco Vino Frizzante 2013


This is a bottle fermented blend of Ribolla 60% and Tocai 40% from the Veneto.

Grapes are manually harvested and press after pressing, the must is gravity fed directly to the open wood vats where the fermentation starts with its own yeasts and no temperature control. The clear wine is returned to large oak casks and left for 5 months. Then a pied de cuve is prepared and inoculated in the mass; after that the wine is bottled wine is bottled, which starts the second fermentation. The yeast are left in the bottle for this “sur lie” method wine. Added sulfites below 40 mg.\lt. and no filtration.

This wine is delicate in bubble with delicate flavors of salted pineapple.

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