Fish and seafood: particularly lobster and crab legs, whose richness (likely accompanied by drawn butter) is a perfect foil for the sparkling wine’s acidity and bubbles. Also shrimp, caviar, smoked salmon, and oysters.
The aged mountain cheeses of France and Switzerland, with their dense-yet-elastic pastes and flavors of brown butter and roasted hazelnuts, are happy bedfellows with the perfectly golden toastiness of a good Spumante. The wine's relentless yet finely delicate bubble manages to respect the cheese's texture while loosening and lightening it in the mouth. Comte tends to be sweeter and "Swissier," Gruyere nuttier, Appenzeller or Challerhocker spicier.
SPUMANTE , BRUT , METODO CLASSICO
Alc. 12% by vol
The grape is PINOT BIANCO 100 %
It’s our first “Metodo Classico” sparkling wine and also our first experiment for a very modern new kind of “sparkling” with very fresh and fruity flawours together with soft and smooth taste.
36 months on the yeast.
750 ml and 1500 ml bottles choice.
Corked with composite DIAM corks.
Serve at 7°/8° C.
(3.000 bottles produced)
Pasta and risotto: but only if you go with a creamy sauce like Alfredo. Stay away from tomato sauce, because the acidity will clash with that of the wine.
Fruits: berries (especially strawberries and raspberries) and stone fruits (peaches, plums).