16 48 Bianco 2018
A selection of the best grapes in the winery.
Classification Sparkling Wine
Sparkling Classic Method Brut
The grapes are carefully selected and hand harvested. In the winery they are destemmed and cooled, undergo cold-soak maceration directly in the press in order to extract the maximum polifenolic components.
After pressing, the must is then fermented in temperature controlled steel tanks and allowed to rest on the lees for 6 months.
In June the wine is bottled and rest an additional 30 months on the lees and referments.
Finally, the sparkling wine is placed on the pupitres for three months before disgorging in the spring.
Intense; bread crust, almond, yogurt; floral with hawthorn and elderberry flowers; fruit notes of white peach, nectarine and hints of tropical fruit; flagrant, mineral.
Soft, fresh; dry, balanced and persistent; creamy, mineral with a nice acidic backbone.
Raw crustaceans, oven roasted grouper, fried shrimp, crudo, tuna or swordfish tartar, oysters or the greatest of aperitifs.
Serving temperature 4 – 6 °C