Spumante Erbaluce Millesimato DOCG “Masilé” Brut
CLASSIC METHOD, WHITE
At the end of the fermentation, the wine is left on yeasts partially in barriques and partially in stainless steel tanks for about six months; batonnages are weekly carried out. In March the sparkling process begins: a Liqueur de tirage (a sugar and yeasts blend) is added to the wine to allow bottle fermentation. The permanence on yeasts lasts from 36 months, after which disgorging and subsequent bottling take place.
After disgorging, the wine rests 2 months in bottles and is then ready to be traded.
Excellent as fresh appetizer, also ideal paired to the whole meal, it is perfect with hors-d’oeuvres e fish based dishes.
TECHNICAL SHEET: SENSORY NOTES
Thin and lasting.
Brilliant straw yellow with soft golden nuances and thin and lasting Perlage
Intense, complex, elegant, crust of bread notes, meadow grass hints, soft toasted nuances
Pleasantly fresh, harmonious, characterized by a good structure and persistence with a soft almond hint in the end