Bepi Bubola Frizzante 0,75l
Bepi Bubola, je prezývka Giuseppe Dal Dina, zakladateľa vinárstva Dal Din. Toto bolo jeho víno, ktoré odráža pôvod a tradície našej krajiny. Toto víno získané z hrozna Glera, Bianchetta a Perera sa plní do fliaš skoro na jar (po zbere) a vďaka vlastným autochtónnym kvasinkám sa fermentácia rozbehne prirodzene. Je to víno v neustálom vývoji, vždy iné. Niekoľko mesiacov po nafľaškovaní víno vyjadruje svieže a ovocné arómy a „mladú“ chuť. Čím viac času plynie, tým je víno vďaka svojim kvasinkám komplexnejšie, suchšie a šťavnatejšie, s príjemnou vôňou chrumkavého chleba. Tip na pitie: fľašu jemne potraste, aby kvasnice zostali hore, alebo odporúčame dekantovať do karafy. Dá sa dobre kombinovať s akýmkoľvek jedlom, najmä so salámou a benátskymi syrmi.
Bepi Bubola, is a nickname of Giuseppe Dal Din, the founder of the Dal Din winery. This was his wine, which reflects the origins and traditions of our land. Obtained from Glera, Bianchetta and Perera grapes, this wine is bottled in early spring (following the harvest) and thanks to its own autochthonous yeasts, the fermentation starts naturally. It is a wine in constant evolution, always different. Few months after the bottling, the wine expresses fresh and fruity aromas and a “young” taste. The more the time goes by, the more complex, dry, and sapid becomes the wine thanks to its yeasts, with pleasant scents of crusty bread. Drinking suggestion: gently shake the bottle to keep the yeasts up, or we suggest to decant in into a carafe. In can be well combined with any dish, especially with salami and Venetian cheeses.
Bepi Bubola, je prezývka Giuseppe Dal Dina, zakladateľa vinárstva Dal Din. Toto bolo jeho víno, ktoré odráža pôvod a tradície našej krajiny. Toto víno získané z hrozna Glera, Bianchetta a Perera sa plní do fliaš skoro na jar (po zbere) a vďaka vlastným autochtónnym kvasinkám sa fermentácia rozbehne prirodzene. Je to víno v neustálom vývoji, vždy iné. Niekoľko mesiacov po nafľaškovaní víno vyjadruje svieže a ovocné arómy a „mladú“ chuť. Čím viac času plynie, tým je víno vďaka svojim kvasinkám komplexnejšie, suchšie a šťavnatejšie, s príjemnou vôňou chrumkavého chleba. Tip na pitie: fľašu jemne potraste, aby kvasnice zostali hore, alebo odporúčame dekantovať do karafy. Dá sa dobre kombinovať s akýmkoľvek jedlom, najmä so salámou a benátskymi syrmi.
Bepi Bubola, is a nickname of Giuseppe Dal Din, the founder of the Dal Din winery. This was his wine, which reflects the origins and traditions of our land. Obtained from Glera, Bianchetta and Perera grapes, this wine is bottled in early spring (following the harvest) and thanks to its own autochthonous yeasts, the fermentation starts naturally. It is a wine in constant evolution, always different. Few months after the bottling, the wine expresses fresh and fruity aromas and a “young” taste. The more the time goes by, the more complex, dry, and sapid becomes the wine thanks to its yeasts, with pleasant scents of crusty bread. Drinking suggestion: gently shake the bottle to keep the yeasts up, or we suggest to decant in into a carafe. In can be well combined with any dish, especially with salami and Venetian cheeses.
Bepi Bubola, je prezývka Giuseppe Dal Dina, zakladateľa vinárstva Dal Din. Toto bolo jeho víno, ktoré odráža pôvod a tradície našej krajiny. Toto víno získané z hrozna Glera, Bianchetta a Perera sa plní do fliaš skoro na jar (po zbere) a vďaka vlastným autochtónnym kvasinkám sa fermentácia rozbehne prirodzene. Je to víno v neustálom vývoji, vždy iné. Niekoľko mesiacov po nafľaškovaní víno vyjadruje svieže a ovocné arómy a „mladú“ chuť. Čím viac času plynie, tým je víno vďaka svojim kvasinkám komplexnejšie, suchšie a šťavnatejšie, s príjemnou vôňou chrumkavého chleba. Tip na pitie: fľašu jemne potraste, aby kvasnice zostali hore, alebo odporúčame dekantovať do karafy. Dá sa dobre kombinovať s akýmkoľvek jedlom, najmä so salámou a benátskymi syrmi.
Bepi Bubola, is a nickname of Giuseppe Dal Din, the founder of the Dal Din winery. This was his wine, which reflects the origins and traditions of our land. Obtained from Glera, Bianchetta and Perera grapes, this wine is bottled in early spring (following the harvest) and thanks to its own autochthonous yeasts, the fermentation starts naturally. It is a wine in constant evolution, always different. Few months after the bottling, the wine expresses fresh and fruity aromas and a “young” taste. The more the time goes by, the more complex, dry, and sapid becomes the wine thanks to its yeasts, with pleasant scents of crusty bread. Drinking suggestion: gently shake the bottle to keep the yeasts up, or we suggest to decant in into a carafe. In can be well combined with any dish, especially with salami and Venetian cheeses.
Podnik založil Giuseppe Dal Din hlava rodiny a vášnivý vinár spolu so svojou ženou Lenou v roku 1960. Následne ich dcéra Norma tzv. "Žena vína" a správkyňa spolu so svojim mužom Riccardom, ktorý prevzal celý výrobný reťazec od pestovania viniča až po vinifikáciu a proces fermentácie šumivého vína pričom využíval najlepšie tradície výroby vína. Dnes vinárstvo vedie dcéra Alessandra a jej manžel Oscar, ktorí pokračujú v tradícii a kultúre Valdobbiadene Prosecco Superiore D.O.C.G. Toto víno je výsledkom vytrvalo tvrdej práce, ktorá v priebehu rokov spája skúsenosti, technológiu a profesionálne znalosti s vášňou a láskou k umeniu, ktoré je tak staré ako aj moderné, takže dnes môžeme našim zákazníkom ponúknuť produkciu kvality a prestíže. Spracovávame naše vlastné hrozno a hrozno od vybraných dodávateľov, aby sme diverzifikovali a identifikovali rôzne druhy hrozna v oblasti podľa ich geologickej stavby. Na sile tohto dedičstva, nie len materiálneho, ale aj historického a kultúrneho, sa rodina Dal Din vyznamenala svojimi vlastnými šumivými vínami na medzinárodnom trhu s vínom, čím aktívne propagujú imidž Prosecco Superiore D.O.C.G a talianske šumivé víno.
The business was founded in 1960 by Giuseppe Dal Din, head of the family and an impassioned winegrower, with his wife Lena.
Subsequently their daughter Norma, the so-called "Woman of the Wine" and administrator, worked in close collaboration with her husband Riccardo, who took over the entire production chain from the vine cultivation to vinification and the sparkling wine fermentation process, availing himself of the very best wine making tradition. Today, the winery is managed by the daughter Alessandra and her husband Oscar, who carry on the tradition and culture of the Valdobbiadene Prosecco Superiore D.O.C.G. This wine is the result of persistent hard work which over the years has fused experience, technology and professional expertise with the passion and love for an art which is as ancient as modern, so that today we can offer our customers a production of quality and prestige. We process our own grapes and those of selected suppliers to diversify and identify the different Crus of the area, according to their geological conformation. On the strength of this heritage, not only material but historical and cultural too, the Dal Din family has distinguished itself with its own sparkling wines on the International wine market, actively promoting the image of Prosecco Superiore D.O.C.G. and the Italian sparkling wine.