This classic method sparkling wine made from Bombino Bianco and is a Gilbert & Gaillard International Competition Double Gold Medal winner.
Tasting Notes:
The colour is a bright and intense straw yellow. It has a fruity and lively aromatic profile of daisy, yellow fruits, fresh hazelnut and loquat. On the palate it is creamy but fresh with a delicate notes of toast and citrus. A soft sweet almond flavour closes the taste pleasantly with a fine bead and soft mousse.
Pair with spaghetti marinara, risotto with langoustines, linguine with lobster, cuttlefish ink risotto with prawn tartare, hard cheeses, and buffalo mozzarella.
Serve at 6 degrees.
Wine Making:
The grapes are immediately taken to the winery to undergo destemming and crushing, before being cooled to 10°C. At this point, they undergo brief maceration in the press for 4-6 hours in order to extract the flavours from the skins. The free-run must is then collected and fermented in steel containers at 15°C. In Spring, the wine is bottled with the addition of the “liqueur de tirage” to create the secondary fermentation. After 24 months the wine is disgorged and the bottles are closed with corks. It ages in the bottle for a few more months before being ready for drinking.