Organoleptic characteristics:
Visual featrures: subtle straw yellow with bright tints. Fine-grained and persistent perlage.
Fragrance: intense and persistent bouquet, balsamic fragrance of sage and thyme which combines well with the floral aromas of broom and acacia, clear hint of bread crust.
Taste: fresh and full, with an excellent minerality and rich acidic structure. Its liveliness and fragrance enhance the persistence. The aftertaste confirms the organoleptic texture.
€9.00
ideal as an aperitif to go with a platter of cold meat, medium-aged cheeses, parmigiano and green olives.
It pairs with fish-based dishes: raw fish, starters, first or second courses.
This sparkling wine Pecorino Brut can also pair with delicate first course dishes or white meat such as chicken and rabbit
Excellent with strawberries at the end of a meal.
Organoleptic characteristics:
Visual featrures: subtle straw yellow with bright tints. Fine-grained and persistent perlage.
Fragrance: intense and persistent bouquet, balsamic fragrance of sage and thyme which combines well with the floral aromas of broom and acacia, clear hint of bread crust.
Taste: fresh and full, with an excellent minerality and rich acidic structure. Its liveliness and fragrance enhance the persistence. The aftertaste confirms the organoleptic texture.
€9.00
ideal as an aperitif to go with a platter of cold meat, medium-aged cheeses, parmigiano and green olives.
It pairs with fish-based dishes: raw fish, starters, first or second courses.
This sparkling wine Pecorino Brut can also pair with delicate first course dishes or white meat such as chicken and rabbit
Excellent with strawberries at the end of a meal.
after the soft crushing of the grapes, picked by hand in crates, the must remains in contact with the skins for 24 hours at 5°C, favouring the release of the varietal aromas. The fermentation in a steel pressure tank generates the formation of carbon dioxide, which remains incorporated in the mass and produces the typical perlage in the second fermentation phase (prise de mousse of 60-85 days). During this period secondary aromas develop due to the yeasts. This is followed by the tartaric stabilisation at a low temperature and finally the isobaric bottling is carried out.
