Rocca dei Forti Ribolla Gialla Millesimato (vintage wine) comes from a careful selection of grapes from one single year that belong to the well-known grape variety typical of North-east Italy. Great as an aperitif, it is an exceptional accompaniment to fish and seafood based dishes. Savory, fresh and balanced in the mouth, it has won important medals and awards in the leading international wine competitions.
Vintage brut sparkling wine
Ribolla Gialla
A fresh and savory sparkling wine with good minerality, obtained from grapes of the typical north-eastern Italian vine.
DECANTER WORLD WINE AWARDS (DWWA) - Silver Medal
2022
Mundus Vini - Silver Medal
2022
Luca Maroni - Annuario dei Migliori Vini Italiani (Best Italian Wines Yearbook)
2021
Mundus Vini - Silver Medal
2021
750 ml
11.5 % Vol
6/8 ° C
Pairings
Excellent paired with vegetable based first courses and roast fish. Surprising with seafood salad and white meat
First Courses
Salads
Second course fish dishes
White Meats
Platinum
Type
Brut sparkling wine that comes from the selection of white wines of a single year made from the vinification of Ribolla Gialla vine grapes
Method
Controlled temperature Charmat Method
Color
Straw yellow
Aroma
Delicate, fine with hints of broom flowers and musk
Flavor
Savory, fresh, fine and balanced
Perlage
Fine and persistent
Vintage brut sparkling wine
Ribolla Gialla
Perfect with...
-
Caravaggio & RibollaThe Caravaggio is a cocktail that most know indirectly , as it is the cousin of the Bellini and is made with sparkling wine and apricot nectar. -
Venere rice with zucchini and prawnsA first course of this particular type of rice, born in Italy from the crossing of a variety of Asian black rice and a variant of rice from the Po ... -
Grilled sea breamA very simple recipe for preparing grilled sea bream on the barbeque, but also roasted in the oven or grilled sea bream. A tasty and fragrant grill... -
Basil chickenA second course for anyone who loves bold flavors, and obviously basil. A simple Thai recipe, made with a wok or regular pan.