Rebuli
VALDOBBIADENE PROSECCO SUPERIORE DOCG MILLESIMATO EXTRA BRUT
“Angelo Rebuli” Valdobbiadene DOCG
Tasting Notes “Angelo Rebuli” Valdobbiadene DOCG
Colour:
Bright straw yellow, compact and persistent foam, fine perlage.
Aroma:
Broad, very intense and fine. Citrus hints of cedar, orange blossom, white peach, sage, yellow flowers, Williams pear and a mineral note of wet stone stand out.
Taste:
Dry, fresh and persistent in great harmonious combination with the olfactory perception. The mineral note is very pronounced, the citrus and pear flavor is long, well supported by the creaminess and finesse of the bubbles.
Product available!
Organoleptic characteristics of “Angelo Rebuli” Valdobbiadene DOCG
Production area:
Valdobbiadene.
Soil:
Limestone, clayey.
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes in the vineyard.
Vinification:
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 6 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 240 days, in this way the bubbles are fragmented resulting more delicate and less aggressive on the palate. It also leads to the evolution of the aromas and the typical structural nuances of this Valdobbiadene DOCG.
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:
Valdobbiadene.
Soil:
Limestone, clayey.
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes in the vineyard.
Vinification:
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 6 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 240 days, in this way the bubbles are fragmented resulting more delicate and less aggressive on the palate. It also leads to the evolution of the aromas and the typical structural nuances of this Valdobbiadene DOCG.
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 “Angelo Rebuli” Valdobbiadene DOCG
“Angelo Rebuli” Valdobbiadene DOCG proves to be the perfect companion for fine dinners and special occasions, where each glass becomes part of a unique experience.
Ideal with cooked fish dishes, such as sea bass with herbs in a salt crust
It enhances the freshness and complexity of courses, as in the case of salmon tartare and panzanella
The serving temperature of “Angelo Rebuli” Valdobbiadene DOCG
Serve at 6-8°C
The ideal recipes with “Angelo Rebuli” Valdobbiadene DOCG
SECOND COURSE - FISH
Sea bass with herbs in a salt crust
Cooking time 30 min
PREPARATION 30 min:
To make the sea bass in a salt crust with herbs, first scale the fish and rinse it well under running water. Pour the herbs and the peeled garlic clove into the bowl of a mixer. Chop the aromatic herbs and transfer them to a bowl. Alternatively, you can also chop all the herbs with a knife. Grate the lemon zest and add it to the chopped herbs.
Stuff the belly of the sea bass with a spoonful of the herb mix. Meanwhile, pour the egg whites into a bowl and beat them until stiff with an electric whisk. Gently incorporate the aromatic herbs. Mix, then add the fine salt and the coarse salt several times and mix everything together.
Spread a sheet of baking paper on a baking tray and then place a thin layer (about 1.5 cm) of the mixture obtained. Then place the sea bass on top of the bed of salt and cover it with the salt mixture, pressing it gently to make the mixture adhere well. You should obtain total coverage. Cook the sea bass with herbs in a salt crust in a static oven preheated to 200 ° for 30 minutes. Once the cooking time is up, remove the sea bass from the oven, let it rest for a few moments, then, with a small hammer or a meat tenderizer, break the salt crust, then fillet it and serve hot!
Stuff the belly of the sea bass with a spoonful of the herb mix. Meanwhile, pour the egg whites into a bowl and beat them until stiff with an electric whisk. Gently incorporate the aromatic herbs. Mix, then add the fine salt and the coarse salt several times and mix everything together.
Spread a sheet of baking paper on a baking tray and then place a thin layer (about 1.5 cm) of the mixture obtained. Then place the sea bass on top of the bed of salt and cover it with the salt mixture, pressing it gently to make the mixture adhere well. You should obtain total coverage. Cook the sea bass with herbs in a salt crust in a static oven preheated to 200 ° for 30 minutes. Once the cooking time is up, remove the sea bass from the oven, let it rest for a few moments, then, with a small hammer or a meat tenderizer, break the salt crust, then fillet it and serve hot!
INGREDIENTS for 2 people:
- 400 g fine salt
- 500 g coarse salt
- 550 g gutted sea bass
- 6 sprigs of thyme
- 2 sprigs of dill
- 3 sprigs rosemary
- 6 sage leaves
- 1 bunch of parsley
- 4 bay leaves
- 105 g egg whites (about 3 eggs)
- 1 lemon
- 1 clove of garlic
SINGLE DISH – RAW FISH
Salmon tartare and Tuscan bread salad (panzanella)
Cooking time 6 min
PREPARATION 15 min:
To prepare the salmon and Tuscan bread salad, first make sure you have purchased already frozen salmon. Take the salmon fillet and first cut it into strips and then into cubes. Then transfer them to a bowl, add the chives, lemon zest, rice vinegar, salt flakes and pepper. Then mix everything together and set aside in the refrigerator.
Meanwhile, cut the bread into cubes. Pour a drizzle of oil into a pan, let it heat and add the bread cubes. Add the chili pepper, salt and toast the croutons for a few minutes on a high flame, stirring often until they are golden brown. Then turn off the heat and let cool.
In the meantime, wash the cherry tomatoes and cut them in half. Then transfer them to a bowl and add the basil leaves. Then pour the now cold croutons inside, add the water and balsamic vinegar and mix everything together.
Take the salmon tartare and insert it into a 9 cm pastry cutter placed on a plate. With the back of the spoon, lightly press the tartare and place a little Tuscan bread salad on top. Then gently remove the pastry cutter and serve your tartare.
Meanwhile, cut the bread into cubes. Pour a drizzle of oil into a pan, let it heat and add the bread cubes. Add the chili pepper, salt and toast the croutons for a few minutes on a high flame, stirring often until they are golden brown. Then turn off the heat and let cool.
In the meantime, wash the cherry tomatoes and cut them in half. Then transfer them to a bowl and add the basil leaves. Then pour the now cold croutons inside, add the water and balsamic vinegar and mix everything together.
Take the salmon tartare and insert it into a 9 cm pastry cutter placed on a plate. With the back of the spoon, lightly press the tartare and place a little Tuscan bread salad on top. Then gently remove the pastry cutter and serve your tartare.
INGREDIENTS for 4 people - For the tartare:
- 400 g salmon (slice)
- 3 tablespoons rice vinegar
- 1 tablespoon of salt flakes
- Lemon zest
- Chives to taste
- Black pepper to taste
For the Tuscan bread salad:
- 80 g stale bread
- 200 g grapes tomatoes
- 200 g water
- 2 tablespoons extra virgin olive oil
- 30 g balsamic vinegar
- 1 teaspoon fine salt
- 1 teaspoon chili powder
- Basil to taste
