I Clivi RBL Brut Nature

In nature we have a symbiosis, a connection with the earth.

I Clivi RBL Brut Nature

Every movement, every decision, is focused on nature, its preservation and respect. Mario Zanusso treats his indigenous grape vines with that mutual respect, as he says sustainability an organic farming aren’t a choice but a necessity. His two vineyards are in Denomination of Origin areas: the Colli Orientali del Friuli and Collio Goriziano. Each is treated as its own unique entity.

The starting point of this 100% Ribolla Gialla Brut Nature is made differently than the Champenois method. They press the grapes and rack the resulting must in an open vat where it ferments, releasing the CO2 into the air. Towards the end of the fermentation, when the residual sugar is around 25 grams per liter - just what it takes to produce the bubbles at a pressure of 6/7 bars - the vat is closed so that the bubbles released by the fermentation of the remaining sugar are retained in the wine. The wine is then left in the same vat to mature on its lees and subsequently bottled under pressure. By doing so, the grape variety retains its primary aromas and salinity

A splash of crystal in a glass! This bubbly potion shimmers with a pale straw hue, topped with a crown of tiny, ticklish bubbles.

Take a whiff, and let the orchard scents dance in your nose. Sweet baked apples and pears mingle with zesty citrus notes,all wrapped up in a bouquet of delicate florals.

Now for the taste - a flavor fiesta! This brut nature is lifted in flavors and vivacity with 1.6 g/L is oh so nicely contrasted by the variety’s typical salinity. Imagine a crisp, juicy apple, a zesty lemon, and a touch of salty sea air all swirling together in a light, bubbly dance. Honey, baked apple, beeswax, and a hint of savory thyme add a touch of magic to the mix. Purity of the terroir is their mantra and it 100% evident by their craftsmanship in this bottle.

The acidity in the wine would be magic against deep fried fritto misto, lemon caper veal piccata or roasted mussels with white wine, parsley & garlic.