METODO CLASSICO DOSAGGIO ZERO
Ribona is a very ancient grapes brought us from Piceni Princes, nowadays it lives only in the Adriatic coast next to the ocean.
We distinguished it producing a bottle fermented sparkling wine made in the Champagne method that highlights freshness and minerality. It stays at least 30 months in the yeast this gives to Ribona an elegant flavour with a fine and persistent perlage.
Serve at 8-10°C, it is special to start the meal, it gives its best with seafood as oyster and sushi but you can even served with cheese and vegetables.