Bjana brut, Chardonnay rebula

SLO
Način pridelave: klasična metoda
Sortni sestav:
chardonnay (50–70 %)
(za karakter in aromatičnost)
rebula (30–50 %)
(za eleganco in svežino)
Zorjenje penine na kvasovkah: najmanj 24 mesecev
Nepovreti sladkor: brut (suho) 6–7 g/l
Skupne kisline: 6,0 g/l
Alkohol: 13,0 vol. %

ENG
Production method: traditional
Grape varieties:
chardonnay (50–70 %)
(for character and aroma)
Ribolla Gialla (30–50 %)
(for elegance and freshness)
Aging on the lees: minimum of 24 months
Residual sugar: brut (dry) 6–7 g/l
Total acidity: 6,0 g/l
Alcohol: 13,0 abv. %

ITA
Modo di produzione: metodo classico
Uvaggio:
chardonnay (50–70 %)
(per carattere ed aroma)
Ribolla Gialla(30–50 %)
(per eleganza e freschezza)
Affinamento dello spumante su lieviti: minimo 24 mesi
Residuo zuccherino: brut (cecco) 6–7 g/l
Acidità totale: 6,0 g/l
Alcol: 13,0 vol. %