Charmat Method Brut Doc "Riserva Degli Isimbardi" 2015 Isimbarda
Fermentation in temperature-controlled steel vats is followed by second fermentation for ten days at 17°C then further fermenting for about six months in autoclave on the lees. This method, known as the "Charmat lungo" method gives the wine its softness and fleshiness. The nose has a delicate bouquet with light yeasty hints. The palate is dry, fresh, well-balanced, lengthy and with a very fine bead.
Asti Spumante DOCG Secco Roberto Sarotto
Dry is a synonymous of sparkling wine with a sugar residue between 17 and 32 g/l (in our situation 17g/l). Straw yellow coloured, fine bubble, at the nose is aromatic with soft notes of white and yellow flowers (jasmine, dandelion, linden, orange flowers), and then fruity notes of apricot and peach, in the mouth is elegant and fine.
Important golden yellow colored wine, lucid and shiny. At the nose, it is gentle and elegant, presenting notes that go from field flowers aroma to mature fruits, from hay to hazelnuts. In the mouth it is dry, full-bodied and structured and it leaves a long aromatic persistence.
Very commonly paired with warm starters, I.G.T. Provincia di Pavia is also often combined with fish roasts and crustaceans and with middle-aging cheeses.
Made with Nebbiolo, Pinot Noir and Chardonnay in the traditional method with re-fermentation in bottle. It is harvested in the coolest hours of the day and with the use of dry ice to preserve the grape characteristics. It remains sur lie for minimum five years in the bottle before disgorgment.
Made with Nebbiolo and Pinot Noir in the traditional method with re-fermentation in bottle. It is harvested in the coolest hours of the day and with the use of dry ice to preserve the grape characteristics. It remains sur lie for minimum six years in the bottle before disgorgment.
Ruby- red colored wine, very intense and shiny. It is complex at the nose, featured by spices notes and vanilla reminds. Great structure and whip, Croatina "Colli Bruciati" has excellent tannin. Dry and warm at the taste, it presents persistent soft wood notes.
Traditionally consumed as pairing with hair game, pot roast and classical great cheeses as Castelmagno, Pecorino stagionato, Formaggio di Fossa.
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