Wine Making Techniques
This sparkling wine is a blend of Bombino Bianco and Pinot Noir from vineyards located at 80m-100m asl. Each bottle rests minimum 30 months sheltered from light, drafts and knocks, at a temperature of 13°C. Eventually the degorgement is made by hand at cold temperature without the addition of the liquer d’expedition. The wine refines other two months in bottle before the market release. Salute!
In the glass the wine has a gold color. The intensity is pale. The pèrlage is persistent and extremely fine. At the nose, the flavor intensity is medium plus, with scents of white flowers, hints of lemon, grapefruit, crunchy red apple and white pepper. The long aging on the lees donates perfumes of bread crust and biscuit. Notes of wet stone and flint give a quite sharp and pleasant minerality.
In the mouth, the wine is dry with high level of acidity. The intensity is pronounced with aromas citrus, yeast and toasted almond. The texture is delicate and the flavor lasting is medium plus.
A very elegant Metodo Classico from Puglia. The wine is beautiful in the glass, with its truly fine and persistent pèrlage; it teases our nostrils with its elegant and sharp aromatic bouquet, and indulges our tasting buds with its creamy and delicate texture. It is one of my favorite spumante, and good for the diet too.