Sparkling Wine Classic Method Brut
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Chardonnay e Garganega
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Vintage 2019
Tasting notes
A sparkling wine with floral nose, of acacia and yellow flowers. Pleasant hints of medlar, grapefruit and pineapple precede the opening notes of dried fruit such as Brazil nut. On the palate it is full-bodied and velvety, tense, vibrant. The support of carbonation is pleasant and accompanies a fresh bitter almond finish. Fine and lively perlage, straw yellow color with golden reflections.
Sparkling Wine Classic Method Brut
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Chardonnay e Garganega
-
Vintage 2019
Tasting notes
A sparkling wine with floral nose, of acacia and yellow flowers. Pleasant hints of medlar, grapefruit and pineapple precede the opening notes of dried fruit such as Brazil nut. On the palate it is full-bodied and velvety, tense, vibrant. The support of carbonation is pleasant and accompanies a fresh bitter almond finish. Fine and lively perlage, straw yellow color with golden reflections.
Sparkling Wine Classic Method Brut
-
Chardonnay e Garganega
-
Vintage 2019
Tasting notes
A sparkling wine with floral nose, of acacia and yellow flowers. Pleasant hints of medlar, grapefruit and pineapple precede the opening notes of dried fruit such as Brazil nut. On the palate it is full-bodied and velvety, tense, vibrant. The support of carbonation is pleasant and accompanies a fresh bitter almond finish. Fine and lively perlage, straw yellow color with golden reflections.
Sparkling Wine Classic Method Brut
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Production area
Limestone of Eocene origin. Vineyards located in the southernmost part of the Berici Hills (VI), characterized by optimal exposures and good temperature variations.
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Breeding and harvesting
Guyot for Chardonnay and Pergola for Garganega. Average age of the vines: 15 years. Grapes harvested by hand, mid-August Chardonnay, late August Garganega.
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Vinification and refinement
Whole bunch pressing. First fermentation in steel barrel, second fermentation in bottle. 36 months on the yeasts.
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Service
Service: Alcohol: 12% vol. Service: 6-8°
at the table
pairings
Brut is excellent as an aperitif. It goes well with fish-based appetizers, polenta crostini and creamed cod, typical Venetian cheeses and cured meats and, continuing, throughout the meal.