Giovanni Puiatti Ribolla Gialla 2013
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A provocation and a challenge: the most refined of the autochthonous grape varieties, regularly underestimated with the charmat method, is enhanced by Puiatti through the classic method, with a limited amount of lees contact lasting from fifteen to eighteen months. A more mellow Extra Brut: four grams of sugar in disgorgement yield a clean, fragrant, cheerful taste with an elusive grace. A great autochthonous grape variety that takes up the classic method is wonderful news-a great opportunity to be a star in a rapidly growing market.