Rebuli
VALDOBBIADENE PROSECCO SUPERIORE DOCG BRUT RIVE DI SAN PIETRO DI BARBOZZA
“Fonso Rebuli” Rive DOCG
Tasting Notes “Fonso Rebuli” Rive DOCG
Colour:
Pale straw yellow with greenish reflections, compact and persistent foam, fine perlage.
Aroma:
Intense and fine. Lime, peach, mineral, floral and balsamic notes stand out.
Taste:
Intense and persistent. The intense minerality stands out on entry into the mouth and in the finish, it leaves a pleasant floral and dry aftertaste.
Product available!
Organoleptic characteristics of “Fonso Rebuli” Rive DOCG
Production area:
San Pietro di Barbozza, Valdobbiadene.
Soil:
Limestone, clayey.
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes in the vineyard.
Vinification:
Destemming and soft pressing of the grapes with membrane presses, static decantation of the must and fermentation at controlled temperature (18°), with selected yeasts.
Refinement:
Rests on the yeasts (noble lees) in stainless steel tanks for approximately 3 months, batonnage in the tank every 2-3 days, to give structure and importance to the product.
Second fermentation:
Long Charmat with permanence on the fermentation lees for at least 120 days, in this way the bubbles are fragmented, resulting more delicate and less aggressive on the palate.
Bottling:
Isobaric, after sterile filtration; to re-establish the balance the wine remains at rest for a further period after bottling in order to be ready for sale.
Production area:
San Pietro di Barbozza, Valdobbiadene.
Soil:
Limestone, clayey.
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes in the vineyard.
Vinification:
Destemming and soft pressing of the grapes with membrane presses, static decantation of the must and fermentation at controlled temperature (18°), with selected yeasts.
Refinement:
Rests on the yeasts (noble lees) in stainless steel tanks for approximately 3 months, batonnage in the tank every 2-3 days, to give structure and importance to the product.
Second fermentation:
Long Charmat with permanence on the fermentation lees for at least 120 days, in this way the bubbles are fragmented, resulting more delicate and less aggressive on the palate.
Bottling:
Isobaric, after sterile filtration; to re-establish the balance the wine remains at rest for a further period after bottling in order to be ready for sale.
The winemaker's advice for “Fonso Rebuli” Rive DOCG
Designed for prestigious dinners and special occasions, this fresh wine pairs wonderfully with:
High quality raw fish, such as swordfish carpaccio with green and pink pepper or tartare, emphasising the delicacy and purity of the crudités.
The serving temperature of “Fonso Rebuli” Rive DOCG
Serve at 6-8°C
The ideal recipes with “Fonso Rebuli” Rive DOCG
SECOND COURSE - RAW FISH
Swordfish carpaccio with green and pink pepper
Cooking time 5 min
PREPARATION 10 min (+ 4h marinating):
To prepare the swordfish carpaccio with green and pink pepper, start by cutting the swordfish slices. Using a slicer, cut the swordfish steak into 16 slices of about 30 g each and 3-4 mm thick. To make the operation easier, keep the swordfish steak in the freezer for an hour before doing it to compact it. Remove the skin of the swordfish with a knife and arrange the slices in a baking dish.
Start preparing the marinade: in a bowl pour the milk and oil. Add the green peppercorns, pink pepper and Himalayan pink salt. Emulsify the mixture with a whisk to combine all the ingredients. Pour the mince into the baking dish where you have placed the swordfish slices and cover with cling film. The carpaccio must marinate in the fridge for at least 4 hours.
After this time, remove the swordfish carpaccio from the fridge and, using a spatula, lift the swordfish slices one by one, draining a little of the marinade, and arrange them in a baking dish.
Bake at 180° for no more than 5 minutes, so that the fish releases the absorbed marinade. Let the swordfish carpaccio with green and pink pepper cool before serving.
Start preparing the marinade: in a bowl pour the milk and oil. Add the green peppercorns, pink pepper and Himalayan pink salt. Emulsify the mixture with a whisk to combine all the ingredients. Pour the mince into the baking dish where you have placed the swordfish slices and cover with cling film. The carpaccio must marinate in the fridge for at least 4 hours.
After this time, remove the swordfish carpaccio from the fridge and, using a spatula, lift the swordfish slices one by one, draining a little of the marinade, and arrange them in a baking dish.
Bake at 180° for no more than 5 minutes, so that the fish releases the absorbed marinade. Let the swordfish carpaccio with green and pink pepper cool before serving.
INGREDIENTI per 4 persone:
- 500 g swordfish
- 250 g whole milk
- 50 g extra virgin olive oil
- 10 green peppercorns
- 5 pink peppercorns
- Himalayan salt (pink)
SINGLE DISH – RAW FISH
Amberjack fish tartare with mango sauce
Cooking time 15 min
PREPARATION 20 min:
To prepare the amberjack tartare with mango sauce, start with the bread. Cut it diagonally into slices of about 1/2 cm, flatten with a rolling pin and arrange on a baking tray. Round them and secure them with a skewer. Then toast them in the oven for about 5' at 250°; set aside.
In the meantime, move on to the mango sauce. Peel the mango with a potato peeler, we chose a not too ripe one, and then cut it first into strips and then into cubes of about 1 cm. Clean the ginger and slice it, then squeeze the lime and orange juice. Move to the stove, in a saucepan pour the citrus juice, then the mango cubes and the ginger slices. Season with a pinch of salt, the brown sugar, the chili powder and the turmeric powder. Turn on the stove and let it flavor for about ten minutes on a low heat, stirring occasionally, you can add a few drops of water if you notice that the liquid part is drying out too quickly. At the end of cooking, remove the ginger, and blend until you obtain a smooth puree.
Finally, take care of the amberjack fillets, chopped until you obtain a very fine mixture. Collect in a bowl and season with the lemon zest and grated, salt, pepper, oil. Mix and move on to plate. On the bottom of a plate, pour a spoonful of mango sauce, place a 7 cm diameter pastry cutter in the center and pour the tartare inside. Finally decorate with chives cut with scissors, grate a little more lemon zest and here is the amberjack tartare with mango sauce, accompanied with bread.
In the meantime, move on to the mango sauce. Peel the mango with a potato peeler, we chose a not too ripe one, and then cut it first into strips and then into cubes of about 1 cm. Clean the ginger and slice it, then squeeze the lime and orange juice. Move to the stove, in a saucepan pour the citrus juice, then the mango cubes and the ginger slices. Season with a pinch of salt, the brown sugar, the chili powder and the turmeric powder. Turn on the stove and let it flavor for about ten minutes on a low heat, stirring occasionally, you can add a few drops of water if you notice that the liquid part is drying out too quickly. At the end of cooking, remove the ginger, and blend until you obtain a smooth puree.
Finally, take care of the amberjack fillets, chopped until you obtain a very fine mixture. Collect in a bowl and season with the lemon zest and grated, salt, pepper, oil. Mix and move on to plate. On the bottom of a plate, pour a spoonful of mango sauce, place a 7 cm diameter pastry cutter in the center and pour the tartare inside. Finally decorate with chives cut with scissors, grate a little more lemon zest and here is the amberjack tartare with mango sauce, accompanied with bread.
INGREDIENTS for 4 people - For the tartare:
- 400 g already frozen amberjack fillets
- 70 g bread
- Zest of 1 lemon
- 10 g extra virgin olive oil
- 1 teaspoon fine salt
- 1 teaspoon black pepper
For the mango sauce:
- 150 g mango pulp
- 5 g fresh ginger
- Juice of 1 lemon
- Juice of 1 orange
- 1 teaspoon brown sugar
- 1/2 teaspoon chili powder
- 1 teaspoon fine salt
- 1 teaspoon black pepper
