BRUT

Martinotti Method sparkling wine from Pinot Noir grapes picked in mid-August.

The grapes are softly pressed without being destalked. The free-run juice is fermented in stainless-steel vats at a temperature of 16 °C and racked at the end of the fermentation. A second fermentation in autoclave produces its natural bubbles. The sparkling wine is then filtered and bottled.

Colour is straw yellow with brilliant highlights. On the nose it offers an elegant and delicate bouquet. On palate it’s fresh and sapid with a long finish.

Excellent as a pre-meal drink, it’s perfect with some 24-month aged Parmigiano Reggiano. To be served at 6-8 °C.