“Masilé”, La Masera Classic Method, is a sparkling wine produced with 100% Erbaluce grapes. Thanks to its characteristics, such as freshness, longevity and elegance, it is, within Piedmonts native grapes, one of the most suitable to the second fermentation in bottle method.
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 at least 36-40 months, after which disgorging without adding sugar takes 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.