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BEPI BUBOLA

Winery: DAL DIN

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A few months after bottling, it expresses fresh and fruity aromas with a “young” character. Over time, it becomes more complex, dry, and expressive, developing pleasant notes of toasted bread due to the presence of natural yeasts.

When serving, it is recommended to gently shake the bottle to lift the yeasts. For the full bouquet, decanting in a carafeis advised.

Analytical parameters

Alcohol
11% vol
RESIDUAL SUGAR
0 G/L
TOTAL ACIDITY
4,80 G/L

AREA OF ORIGIN:
White grapes grown in Vidor
GRAPE VARIETIES:
Glera, Bianchetta, Perera
VINE TRAINING SYSTEM:
Modified Cappuccina
HARVEST PERIOD:
From September 15 to October 10
YIELD:
13 500 kg/ha
VINIFICATION:
White vinification with gentle pressing
SPARKLING WINE PRODUCTION METHOD:
Traditional method
PRIMARY FERMENTATION:
Temperature-controlled with selected yeasts
SECOND FERMENTATION / FOAMING:
60 days
AGING:
2 months

COLOR:
Straw yellow with light green reflections
PERLAGE:
Fine and persistent
MOUSSE:
Natural
BOUQUET:
Evolving, with notes of yeast and bread crust
TASTE:
Dry, savory, with pleasant hints of toasted bread
STORAGE:
Store bottles upright, in a cool and dark place
SERVING TEMPERATUR:
7°C

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BEPI BUBOLA

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