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SOAVE

DOC Brut Spumante

VINIFICATION
SENSORY IMPRESSIONS
SENSORY IMPRESSIONS
RECOMMENDED FOOD PAIRINGS

Vinification

The grapes are subjected to a slow secondary fermentation (6-9 months) – the so-called “long” Charmat method.

Sensory impressions

A delicate, pale lemon colour, it has a delicate mousse and fine, persistent perlage. The nose is delicate, harmonious, with notes of fresh almonds and white flowers, acacia and hawthorn blossoms in particular, yellow apples, and more subtle hints of sage and yeasts. The palate is velvety, pleasantly fresh and acidic, alcohol not too high, with a sapid minerality and a satisfactory long, light almond finish.

Sensory impressions

A delicate, pale lemon colour, it has a delicate mousse and fine, persistent perlage. The nose is delicate, harmonious, with notes of fresh almonds and white flowers, acacia and hawthorn blossoms in particular, yellow apples, and more subtle hints of sage and yeasts. The palate is velvety, pleasantly fresh and acidic, alcohol not too high, with a sapid minerality and a satisfactory long, light almond finish.

Recommended food pairings

When very young, it is best served chilled (4-6°C); after some ageing, it should be savoured at a slightly higher temperature (6-8° C), to fully enjoy the more complex notes that have unfurled while cellaring. The younger wine is a delightful aperitif, paired with prawn and shellfish canapés, whereas the latter one can honour a whole fish meal: scallops gratin, spaghetti with clams and sole meunière.