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Ribona Colli Maceratesi Spumante Brut
Ribona Colli Maceratesi Spumante Brut
Ribona Colli Maceratesi Spumante Brut

Ribona Colli Maceratesi Spumante Brut


The Ribona Colli Maceratesi Spumante Brut DOC, made by Cantina Terre di San Ginesio, is produced only with Maceratino grapes, also known as Ribona, a native vine of the province of Macerata. The sparkling wine is made by the Martinotti method. The wine has a brilliant straw yellow color and fruity and floral aromas. It has a dry and fresh taste and is ideal as an aperitif or to accompany cheeses and cold cuts, but also fish.

Type: Sparkling wine brut IGT

Producer: Terre di San Ginesio srl

Made in: Marche  

Alcohol contents: 12%


The vineyard is located at a height of just over 500 meters above sea level, in the Municipality of San Ginesio. The harvest is carried out by hand and after crushing-destemming and pressing, there is the phase of alcoholic fermentation, at a controlled temperature, and subsequently the refinement for a few months. The wine thus obtained is made sparkling with the Martinotti method, with a long fermentation, and then bottled.


Terre di San Ginesio srl. Ripe San GInesio (MC). The motto of the Azienda Terre di San Ginesio is: "the quality comes from the vineyard" then, for the production of fine wine, they decided to be sure to have good grapes and decided to grow them directly. These vineyards are all located in the municipalities of San Ginesio and Ripe San Ginesio, in a hilly area particularly suited to growing grapes. The company focuses on the production of high-quality wines and on careful research of local food, offering unique and hard to find products.

Ribona (Maceratino) raisins. It contains solfites

General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, white wines match best with fish based starter, to fish and vegetable based main courses, white meats, sea food, fresh cheese and cheeses with herbs. How to drink: Each wine must be brought to the table at the proper temperature; the white and rose wines should be served at a temperature lower than the red ones to exalt the organoleptic properties of wine that would be altered if the service temperature is not the proper one. All the wine goes oxygenated before being served, the time varies depending on the aging of the wine, if a wine is young this procedure is entirely superfluous. Red wines require a longer oxygenation time than the white ones. If you want to taste different types of wine with vary degrees, it is advisable to adopt a policy of climb; wines with a lower alcohol content should be drunk before.

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